Mushroom Soup with Buckwheat
A hearty and warming soup combining earthy mushrooms with nutty buckwheat, finished with a touch of sour cream and fresh parsley. Simple to make and deeply satisfying on a cold day.
Ingredients
-
Vegetable Oilβ 54.4 g π§ 59.2 ml π₯ 4 tbsp
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Buckwheatβ 50 g π§ 66.7 ml π₯ 4Β½ tbsp
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Sour Creamβ 50 g π§ 50 ml π₯ 3β tbsp
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Bay Leafβ 15 g π§ 30 ml π₯ 2 tbsp
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Mushroomsβ 150 g 7Β½ pcs
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Onionβ 40 g π§ ΒΌ pcs
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Garlicβ 10 g π§ 2 pcs
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Parsleyβ 15 g β pcs
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White Wine Vinegarβ 5 g π§ 5 ml π₯ 1 tsp
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Vegetable Stock Cubeβ 14.9 g π§ 14.8 ml π₯ 1 tbsp
Total nutrition
873 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Finely chop the onion and garlic, slice the mushrooms, and rinse the buckwheat under cold water. Heat 60 ml of vegetable oil in a large pot over medium heat and gently sautΓ© the onion until softened. Add the mushrooms and garlic and continue to sautΓ© until the mushrooms are lightly golden.
- Season with salt, add the vegetable stock cube, buckwheat, and bay leaf, then cover with enough water to make a soup. Bring to a gentle simmer and cook until the buckwheat is almost fully tender.
- Just before the soup is done, stir in freshly ground black pepper, 50 ml of sour cream mixed with a small amount of flour to prevent curdling, a dash of white wine vinegar to taste, and a handful of chopped fresh parsley. Simmer for a further 2β3 minutes, adjust seasoning, and serve hot.
Source:
TheMealDB
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