Dinner for 4

Mushroom Buckwheat Soup

Name: Mushroom Buckwheat Soup
Total time: 45 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 150 g mushrooms; 50 g buckwheat; 4 tbsp vegetable oil; 40 g onion; 2 cloves garlic; 1 bay leaf; 1 tbsp vegetable stock cube; 50 ml sour cream; 1 dash white wine vinegar; top parsley

Mushrooms and buckwheat simmer with garlic and stock, then finish with sour cream and vinegar for a hearty soup.

$0.85per serving $

45 minstart to table

4servings

Eastern European Vegetarian Budget Family Side dishes Lunches Dinners Cold-weather comfort Winter

Ingredients

150 g mushrooms
50 g buckwheat
4 tbsp vegetable oil
40 g onion
2 cloves garlic
1 bay leaf
1 tbsp vegetable stock cube
50 ml sour cream
1 dash white wine vinegar
top parsley

Steps

Heat the oil in a large pot over medium heat and cook the onion, garlic, and mushrooms for 7 minutes.
Add the buckwheat, bay leaf, stock cube, and 4 cups water, then bring the soup to a boil.
Lower the heat and simmer for 25 minutes, until the buckwheat is tender.
Remove the bay leaf and stir in the sour cream and vinegar over low heat for 2 minutes.
Season with salt and pepper, then scatter parsley over each bowl.