Aromatic Forest Mushroom and Buckwheat Soup

The most aromatic soup with forest mushrooms and buckwheat! This soup can be prepared using any broth or even water. The soup is healthy, filling and very tasty. One of the few first courses that is recommended to be served immediately, so it is better to cook it in small portions, “at a time.”
cook time: 50 min
Caleb Huxley
Aromatic Forest Mushroom and Buckwheat Soup

Nutrition Facts (per serving)

83
Calories
4g
Fat
8g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Onion (small) 1 pc
Salt to taste
Bouillon 1 l
Potato (small and optional) 3 pc
Carrot 1 pc
Vegetable oil 3 tbsp
Buckwheat 4 tbsp
Greenery (optional) to taste
Cream 100 ml
Honey mushrooms 100 g
Allspice (optional) to taste

Recipe instructions

Step 1

Step 1
How to cook creamy soup with honey mushrooms and buckwheat? First of all, collect honey mushrooms in the forest or buy them in the store. You can use frozen mushrooms in the recipe.

Step 2

Step 2
Prepare all other ingredients. In the original recipe, the soup was prepared without potatoes. Omit it if you want a lighter version of the first course. Sort out the honey mushrooms and wash them well to get rid of forest debris.

Step 3

Step 3
Place the honey mushrooms in a small saucepan, fill with water, and place on the stove.

Step 4

Step 4
After boiling, lightly salt, skim off the foam, reduce the flame and cook the mushrooms for about 20-30 minutes.

Step 5

Step 5
At this time, peel the potatoes, onions and carrots and rinse under running water. Sort the buckwheat and rinse once or twice in clean water.

Step 6

Step 6
Place the boiled mushrooms in a colander and rinse under running water.

Step 7

Step 7
Pour water or broth into the pan. Chicken broth is very good for soup. If using potatoes, cut them into small cubes or sticks.

Step 8

Step 8
Cut the carrots into thin strips and chop the onion finely. It is permissible to grate carrots.

Step 9

Step 9
Add potatoes and buckwheat to the broth. After boiling, reduce the flame to medium and leave on the stove for 15-20 minutes (until the food is ready).

Step 10

Step 10
Heat vegetable oil in a thick-bottomed frying pan. Send the carrots, onions and honey mushrooms to fry. Cook over medium heat until the carrots are soft and the onions are golden brown.

Step 11

Step 11
Place the frying mixture into the pan and bring everything to a boil over high heat.

Step 12

Step 12
Pour in the cream and when the first signs of boiling appear, remove the pan from the heat.

Step 13

Step 13
Sprinkle the soup with ground pepper and finely chopped fresh herbs before serving. Dill or green young onions work well.

Additional rubrics

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