- rehydrate the wild mushrooms - in a skillet sauté leeks and garlic; add veggies and at the end fresh mushrooms - transfer everything to a large soup pot; add broth and cook 15 mins
– rinse the buckwheat under cold water - add the buckwheat to the soup and simmer until it get tender - serve with a dollop of sour cream or fresh herbs
- with a side of crusty bread - add a dollop of sour cream - with side salad - garnish generously with fresh herbs