Creamy Mushroom and Buckwheat Soup

What does it include?

Ingredients

• 150 g fresh mushrooms
• 50 g buckwheat
• 4 tablespoons vegetable oil
• 40 g chopped onion
• 2 cloves of garlic, minced
• 1 bay leaf
• 1 tablespoon vegetable broth cube
• 50 ml sour cream
• A pinch of white wine vinegar
• Chopped fresh parsley

How to prepare it step by step?

Preparation

1. Wash the buckwheat well and set aside.
2. Cut the mushrooms into thin slices.
3. Heat the oil in a pot over medium heat and sauté the onion until translucent, about 5 minutes.
4. Add the garlic and mushrooms, sautéing until the mushrooms are softened and fragrant, approximately 7 minutes.
5. Stir in the buckwheat, bay leaf, and vegetable broth cube, then pour in enough water to cover the ingredients.
6. Simmer over low heat for about 20 minutes, or until the buckwheat is tender and the flavors meld together.
7. Just before removing from the heat, stir in the sour cream, chopped parsley, and a touch of vinegar for a creamy finish.
8. Serve hot, garnished with additional parsley if desired.