Mushroom Soup with Buckwheat

Ingredients

• 150 gmushrooms, sliced
• 50 gbuckwheat groats, rinsed
• 4 tbspvegetable oil
• 40 gonion, chopped
• 2 clovegarlic
• 1bay leaf
• 1 tbspvegetable stock cube, dried vegetable seasoning or bouillon
• 50 mlsour cream, mixed with flour before adding
• all-purpose flour, a little, mixed with sour cream
• white wine vinegar, to taste (dash)
• parsley, fresh, to garnish
• water, enough to cover

Method

1. 1

   Chop the onion and garlic, slice the mushrooms, and rinse the buckwheat.

2. 2

   Heat the oil in a pot and lightly sauté the onion until softened. Add the mushrooms and garlic and continue to sauté.

3. 3

   Add the salt, vegetable seasoning, buckwheat, and bay leaf. Cover with water and simmer gently until the buckwheat is nearly cooked, about 15–20 minutes.

4. 4

   Stir the sour cream together with a little flour until smooth. Add to the soup along with pepper, chopped parsley, and a dash of white wine vinegar to taste. Stir well and serve.