Delicious Buckwheat with Mushrooms Soup Recipe
There’s something deeply comforting about a bowl of Buckwheat and Mushroom Soup – earthy, hearty, and packed with flavor.
This soup, made with simple ingredients, does not lack in flavor. Roasted buckwheat (kasza gryczana prażona) adds a nutty flavor, while mushrooms bring rich, umami depth.
Every spoonful delivers a tender texture of cooked veggies, rich umami flavor from the mushrooms, and delicate nuttiness from the roasted buckwheat.
Whether you’re looking for a cozy meal on a chilly evening or just another reason to cook with mushrooms, this soup delivers. Let’s get started!
Why you will love this recipe
Deep, rich flavor – the combination of roasted buckwheat, mushrooms, and aromatic vegetables creates an earthy, umami-packed broth that’s both comforting and satisfying.
Nutrient-dense – Buckwheat is packed with fiber and protein, while mushrooms add vitamins and minerals, making this soup both nourishing and wholesome.
A taste of tradition – If you love Eastern European flavors, this soup is a delicious nod to Polish home cooking.
Easy to make – With simple ingredients and minimal effort, this soup comes together beautifully, whether you’re cooking for a weeknight dinner or meal prep.
Ingredients, Variations and Substitutions
Roasted Buckwheat Groats (Kasza Gryczana Prażona) – add a rich, nutty depth to the soup. They cook up tender yet slightly chewy, making them a hearty addition. If you only have raw buckwheat groats, a quick toast in a dry skillet will bring out a similar flavor. Alternatively, quinoa, barley, or brown rice can be used for different textures and tastes.
Dried Porcini Mushrooms – these mushrooms offer an intense umami boost when rehydrated. The soaking water becomes a flavorful base for the soup, enhancing its depth. If porcini aren’t available, dried shiitake or a mix of fresh wild mushrooms can be used, though the flavor may be milder.
Fresh Mushrooms – adding fresh mushrooms like cremini or wild varieties gives the soup a hearty texture and layers of earthy flavor. If fresh mushrooms aren’t an option, increase the amount of dried mushrooms for a stronger, more concentrated taste.
For the broth, I used Roasted chicken bouillon cubes, they are a quick and convenient way to build deep flavor. They dissolve quickly in hot water and allow you to adjust the intensity to your liking. You can swap them for homemade vegetable stock if you have leftover veggie scraps to simmer. For a richer depth, mushroom stock is another fantastic option, or you can use light chicken broth.
Leeks – provide a subtle sweetness and mild onion-like aroma that complements the mushrooms. If leeks aren’t available, yellow onions or shallots can be used as a substitute.
Carrots and Parsnips – these vegetables lend natural sweetness to the soup. Parsnips, in particular, add a slightly nutty flavor. If parsnips aren’t available, you can use turnips, celery root, or extra carrots.
Marjoram – a staple herb in Polish cooking, it adds a slightly floral and woodsy flavor to the soup. If you don’t have it, use oregano instead.
Allspice Berries and Bay Leaf – provide warmth and complexity to the broth, adding a signature Polish touch. A pinch of ground allspice can work if you don’t have allspice berries.
Salt and black pepper – don’t skip on the basics; add in stages to your taste. You can also use vegetable seasoning.
Fresh Dill and Parsley – fresh herbs brighten up the soup with a burst of freshness. If fresh herbs aren’t an option, dried dill can be used sparingly, or a squeeze of lemon juice can add a refreshing touch.
Sour Cream – stirred in at the end, sour cream adds a creamy texture and a slight tang to balance the earthy flavors. Greek yogurt, a splash of heavy cream or coconut milk can provide a similar richness.
Did you know this about Buckwheat?
Buckwheat (kasza gryczana) is a flowering plant that is an ancient pseudocereal; it functions like a grain but is actually a seed. Unlike true grains, buckwheat is naturally gluten-free.
It became a dietary staple in Eastern Europe because of its ability to grow in poor soil and cold climates. In Polish cuisine, it’s commonly served alongside meat, mushrooms, or in kasha-style porridge.
Buckwheat is very nutritious! It’s packed with high-quality protein and fiber.
Equipment you will need
- Large soup pot or Dutch oven
- Fine-mesh strainer
- Cutting board and sharp knife
- Vegetable peeler
- Wooden spoon
- Measuring cups and spoons
- Large Skillet
- Ladle
- Small bowl
Top Tips
Don’t skip rinse – a quick rinse of the buckwheat is needed to remove excess starch and prevent cloudiness in the broth. If using raw groats, rinse them after toasting to keep the soup clear and flavorful.
Use the mushroom-soaking water – dried mushrooms release a lot of flavor into their soaking water. Use it to add a deep, umami-rich taste to your soup. Just strain it through a fine-mesh sieve or paper towel to catch any grit before adding it to the pot.
Sauté the fresh mushrooms for extra flavor – cooking them in a bit of oil before adding to the soup helps develop their earthy taste and gives the soup a richer depth.
Watch the buckwheat – buckwheat groats absorb a lot of liquid and can become mushy if overcooked. Start with a moderate amount and adjust as needed to keep the texture hearty but not too thick.
Step-by-step instructions
- Soak the dried porcini mushrooms in warm water for about 20-30 minutes. Once softened, chop them finely and set aside. Strain the mushroom soaking water through a fine sieve or cheesecloth to remove grit and reserve it.
- In a large skillet, heat oil over medium heat. Add the chopped leek and garlic, sautéing until softened and fragrant. Stir in the fresh mushrooms and cook until they slightly release their juices and brown.
- Toss in the diced carrot and parsnip. Cook for a few minutes, allowing them to soften slightly.
- Pour in the reserved mushroom water and broth. If you are using bouillon cubes, dissolve them first in hot water. Add the chopped soaked porcini mushrooms, marjoram, allspice, bay leaf, salt, and pepper. Bring to a gentle simmer and cook for 15 minutes.
- In the meantime, rinse the roasted buckwheat groats under cold water, then add them to the pot. Simmer for another 15-20 minutes until the buckwheat and vegetables are tender.
- Remove the bay leaf and allspice berries. Taste and adjust seasoning with salt and pepper as needed. Stir in a spoonful of sour cream if you like a creamier soup, or serve it on the side.
Best ways to enjoy Buckwheat Mushroom Soup
Serve with a slice of crusty bread – or Polish bread like żytni chleb (rye bread).
Add a dollop of sour cream – swirl a spoonful of sour cream into the soup right before eating for a creamy, tangy contrast.
Garnish generously – top each bowl with fresh dill or parsley to brighten the flavors, and consider adding a drizzle of garlic-infused oil or a sprinkling of crispy fried shallots for added texture and taste.
Make it a complete meal – serve the soup alongside a simple green salad for a heartier meal. You could add a soft-boiled egg to the soup for extra protein and richness.
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Storage instructions, reheating
Allow the soup to cool to room temperature before storing it to prevent condensation and excess moisture.
Refrigerate:
Transfer the soup to an airtight container and refrigerate for up to 3-4 days.
Freeze (optional):
For longer storage, freeze the soup in freezer-safe containers or zip-top bags for up to 3 months.
- Note: If freezing, it’s best to freeze before adding fresh herbs, sour cream, or garnishes. Add these fresh after reheating.
Reheating Instructions
On the Stovetop:
- Pour the soup into a pot and reheat over medium heat, stirring occasionally.
- Add a splash of broth or water if the soup has thickened too much, as buckwheat can absorb liquid while stored.
In the Microwave:
- Place a portion of the soup in a microwave-safe bowl. Cover with a microwave-safe lid or plate to avoid splatters.
- Heat on medium power in 1-minute intervals, stirring in between, until heated through. Add a little broth if needed to adjust consistency.
Thawing Frozen Soup:
- Thaw overnight in the refrigerator, then reheat using one of the methods above. If in a rush, you can thaw it directly in a pot over low heat, stirring frequently.
Delicious Buckwheat with Mushrooms Soup Recipe
Equipment
- Large soup pot or Dutch oven
- fine mesh strainer
- cutting board and sharp knife
- vegetable peeler
- measuring cups and spoons
- skillet
Ingredients
- 1 cup roasted buckwheat groats kasza gryczana prażona
- 1 oz dried porcini mushrooms soaked in 3 cups warm water (save the soaking water!)
- 1/2 lb fresh mushrooms cremini or wild mushrooms, sliced
- 1 large leek white and light green parts, chopped
- 2 cloves garlic minced
- 1 medium carrot diced
- 1 medium parsnip diced (adds a touch of Polish sweetness)
- 4 cups vegetable or beef broth or more if needed
- 2 tbsp butter or oil
- 1 tsp marjoram classic Polish herb
- 1-2 allspice berries crushed
- 1 bay leaf
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper freshly ground
Instructions
- Soak the dried porcini mushrooms in warm water for about 20-30 minutes. Once softened, chop them finely and set aside. Strain the mushroom soaking water through a fine sieve or cheesecloth to remove grit, and reserve it.
- In a skillet heat olive oil over medium heat. Add the chopped leek and garlic, sauté until softened. Stir in the fresh mushrooms and cook until they slightly release their juices and brown.
- Toss in the diced carrot and parsnip. Cook for a few minutes, allowing them to soften slightly. Transfer everything into a large soup pot.
- Pour in the reserved mushroom water and broth. If using bouillon cubes, dissolve them in hot water first. Add the chopped soaked porcini mushrooms, marjoram, allspice, bay leaf, salt, and pepper. Bring to a gentle simmer and cook for 15 minutes.
- Rinse the roasted buckwheat groats under cold water, then add them to the pot. Simmer for another 15-20 minutes, until the buckwheat and vegetables are tender.
- Adjust seasoning with salt and pepper as needed. Stir in a spoonful of sour cream if you like a creamier soup or serve it on the side.
Notes
Nutrition
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Conclusion
This Buckwheat and Mushroom Soup is everything you want in a comforting and nutritious meal. Rich, earthy, and deeply satisfying. The nutty roasted buckwheat and umami-packed mushrooms come together to create a very delicious soup.
Don’t forget to serve it with a swirl of sour cream, fresh dill, or a slice of crusty rye bread for the ultimate experience. And the best part? It tastes even better the next day, so be sure to make extra!
Have you tried this recipe? Let me know in the comments how it turned out or if you added your own twist. Smacznego!
FAQ
Can I use regular – green buckwheat instead of roasted buckwheat (kasza gryczana prażona)?
Yes! If you only have green buckwheat, you can dry-roast it in a pan over medium heat for a few minutes until golden brown and fragrant. This step enhances its nutty flavor and prevents it from becoming mushy in the soup.
Can I only use fresh mushrooms instead of dried mushrooms?
Absolutely! Fresh mushrooms (like cremini, portobello, or wild mushrooms) work great. However, dried mushrooms add a deeper, more concentrated mushroom flavor. If using dried mushrooms, don’t forget to save the mushroom water for extra umami!
Can I make this soup gluten-free?
Yes! Buckwheat is naturally gluten-free, but always check labels to ensure there’s no cross-contamination. Also, make sure any broth you use is certified gluten-free.
Can I make this soup vegan?
Definitely! Just use vegetable broth instead of meat-based broth and skip any dairy-based garnishes. A drizzle of good-quality olive oil or a dollop of coconut cream can add richness.
Can I use Worcestershire sauce to boost the flavor of this Buckwheat Soup?
Worcestershire sauce might not be a traditional addition to Buckwheat and Mushroom Soup, but it can be a great way to enhance the umami flavors. Here are a few ways to add it to the soup: – when sauteing the mushrooms; – mix 1-2 tbsp into the broth; – add a small splash right before serving.
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Oh yes! This soup is delicious. It combines two favorites of mine: fresh and dried mushrooms
The rich umami flavor and tender buckwheat deliver all you may want from a nutritious and satisfying bowl of soup. Must try.