Delicious Buckwheat with Mushrooms Soup Recipe
This soup made with simple ingredients and does not lack in flavor. Roasted buckwheat, umami forward mushrooms deliver satisfying flavor and textures.
Save
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
Rinse the buckwheat - to remove excess starch and prevent cloudiness in the broth.
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.
Sauté the fresh mushrooms for extra flavor - cooking the fresh mushrooms in a little oil before adding them to the soup helps develop their earthy taste.
Nutrition
Serving: 1.5cupsCalories: 203kcalCarbohydrates: 35gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 836mgPotassium: 486mgFiber: 6gSugar: 4gVitamin A: 2283IUVitamin C: 8mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!