Mushroom soup with buckwheat — a rustic Croatian soup of sautéed mushrooms and nutty buckwheat, enriched with sour cream and finished with parsley and a dash of vinegar.
- 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
Tags:
Warming SoupVideo
Preparation
- Chop the onion and garlic, slice the mushrooms, and wash the buckwheat. Heat the oil and lightly sauté the onion. Add the mushrooms and garlic and continue to sauté. Add the salt, vegetable seasoning, buckwheat and bay leaf and cover with water. Simmer gently, and just before it is completely cooked, add pepper, the sour cream mixed with flour, the chopped parsley and vinegar to taste.
