Mushroom soup with buckwheat


150g Mushrooms
50g Buckwheat
4 tbs Vegetable Oil
40g Onion
2 cloves Garlic
1 Bay Leaf
1tbsp Vegetable Stock Cube
50 ml Sour Cream
Dash White Wine Vinegar
Top Parsley


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.

Browse More

A / B / C / D / E / F / G / H / I / J / K / L / M / N / O / P / Q / R / S / T / U / V / W / X / Y / Z