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Mushroom soup with buckwheat
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Mushroom soup with buckwheat

45 min4 serv.20 февр. 2026 г.

Description

To prepare mushroom soup with buckwheat, it's not necessary to add potatoes or lots of vegetables. The mushrooms themselves make the soup rich and thick. If children aren't going to eat the soup, I recommend adding wine. In addition to button mushrooms, you can use other mushrooms—white mushrooms, boletus, whatever your heart desires! Look, the soup is ready to serve.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients.

  2. 2

    Step 2

    Step 2

    Slice the mushrooms and sauté them with onions and carrots until soft (you can cut the vegetables as you prefer; I usually chop them quite coarsely—carrots into quarters and onions into cubes).

  3. 3

    Step 3

    Step 3

    Then add wine, garlic, salt, and spices to taste to the vegetables. Cook until the characteristic garlic aroma appears and the mushrooms and vegetables become tender. Then pour in the broth. Add the buckwheat, bring to a boil.

  4. 4

    Step 4

    Step 4

    When the soup comes to a boil, reduce the heat, add the spinach leaves (I add them whole), and cook for another 15–20 minutes until the buckwheat is done. Serve the finished mushroom soup with buckwheat with sour cream and black bread.