I love this Delicious Mushroom – Buckwheat Soup Recipe! It is simple for making and it is delicious and most important it is really healthy. For all those that care what are you ingesting, and for all those who are starting to care, I suggest eat soups at least 3 times per week. One of your weekly soups can be this delicious buckwheat mushroom broth based soup.
Ingredients:
(serves 4)
- 1 onion
- 2 medium carrots
- 1 large parsley root
- half a small celery root
- 150 ml of the buckwheat grain
- 100 g shiitake mushrooms
- 100 g button mushrooms
- 1 leek
- 1 tbsp concentrated tomato paste
- 100 ml of tomato juice
- 1 clove garlic
- about 1 liter of water
- olive oil
- sea salt
- fresh parsley leaf
Preparation:
At a medium hit putt a bit little olive oil, chop the onion (salted) and then add it into the oil to soften a bit. When the onion is soften, add the cubes of previously chopped root vegetables (carrot, parsley, celery). Stirring occasionally, simmer it about 10 minutes and then add the chopped mushrooms. After 5 minutes add tomato paste, leek (sliced in thick slices) and grain buckwheat, all flooded with about a liter of water and cook over medium heat until it is softened (about 15 minutes).
When buckwheat (and vegetables) softened add tomato juice, finely chopped garlic and sea salt, if necessary, all together cooked another 10 minutes.
Pour the palates for serving with the broth and on the top sprinkle it with chopped parsley leaf, and you can pour it with a little olive oil.
Note: You can put less or more liquids, depending on whether you wan thicker or less frequent broth and if you like spicy initially saved when stewed onions and put finely chopped hot pepper.
