Polish · Lunch · Easy
Mushroom Soup with Buckwheat
- Total
- 45 min
- Prep
- 15 min
- Serves
- 4
- Calories
- 195
Browned mushrooms and nutty buckwheat make a light, earthy soup, rounded with sour cream and a little vinegar to sharpen the broth.
Toasting the mushrooms before adding liquid gives mushroom soup with buckwheat a deeper flavor than simply boiling everything together. The groats soften in the broth and add enough substance for a small lunch.
Choose whole buckwheat groats, not flour or flakes. Stir sour cream into a little warm broth before adding it to the pot; that small step keeps the finish smooth instead of leaving pale flecks on the surface.
Method
Heat the oil in a saucepan over medium heat. Cook the onion for until softened. Add mushrooms and cook over medium-high heat for until browned at the edges; stir in the garlic.
Add the buckwheat groats, bay leaf and vegetable broth. Bring to a simmer, cover and cook over low heat for until the groats are tender but still hold their shape. Remove the bay leaf.
Whisk a ladleful of warm broth into the sour cream. Take the pan off the heat and stir this mixture into the soup with the vinegar, parsley, pepper and salt to taste.
Forkue tips
- Roasted buckwheat, often labeled kasha, gives a stronger toasted flavor and may soften a little sooner.
Storing and reheating
Refrigerate for up to 3 days. Warm gently without boiling, adding water as needed because the buckwheat absorbs broth in storage. Stir in a little fresh parsley just before serving.
Kitchen gear
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Mushroom Soup with Buckwheat: FAQ
Can I freeze the soup?
Freeze the soup before adding sour cream for up to 2 months. Thaw, reheat and stir in the cream off the heat for the smoothest texture.
Why has my buckwheat fallen apart?
It was cooked beyond the tender stage or stirred too vigorously. Check the groats early, especially if using roasted kasha.
How do I store and reheat Mushroom Soup with Buckwheat?
Refrigerate for up to 3 days. Warm gently without boiling, adding water as needed because the buckwheat absorbs broth in storage. Stir in a little fresh parsley just before serving.
How long does Mushroom Soup with Buckwheat take?
About 45 min in total: 15 min prep and 30 min cooking.
What do I need to make Mushroom Soup with Buckwheat?
The key ingredients are mushrooms, buckwheat groats, onion, garlic, bay leaf and vegetable broth, plus pantry basics.
Any tips for Mushroom Soup with Buckwheat?
Roasted buckwheat, often labeled kasha, gives a stronger toasted flavor and may soften a little sooner.
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