Mushroom soup with buckwheat

Hearty flavorful soup made with a variety of mushrooms and a hint of nutty buckwheatand served with a side of bread

Croatian
Soups

65

Calories

10.2 g

Carbs

1.1 g

Fat

2.3 g

Protein

Mushroom soup with buckwheat

Method

Chop the onion and garlic, slice the mushrooms and wash the buckwheat. Heat the oil and lightly sauté the onion. Add the mushrooms and the garlic and continue to sauté. Add the salt, vegetable seasoning, buckwheat and the bay leaf and cover with water. Simmer gently and just before it is completely cooked, add pepper, sour cream mixed with flour, the chopped parsley and vinegar to taste.

Ingredients

Mushrooms

Mushrooms

150g

Buckwheat

Buckwheat

50g

Vegetable Oil

Vegetable Oil

4 tbs

Onion

Onion

40g

Bay Leaf

Bay Leaf

1

Vegetable Stock Cube

Vegetable Stock Cube

1tbsp

White Wine Vinegar

White Wine Vinegar

Dash

Parsley

Parsley

Top

Garlic Clove

Garlic Clove

2 cloves

Sour Cream

Sour Cream

50 ml

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