Mushroom soup with buckwheat

Name: Mushroom soup with buckwheat
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g Mushrooms; 50 g Buckwheat; 4 tablespoon Vegetable Oil; 40 g Onion; 2 clove Garlic; 1 piece Bay Leaf; 1 tablespoon Vegetable Stock Cube; 50 ml Sour Cream; 1 piece White Wine Vinegar; 1 piece Parsley

by Rafaela Santos

Community· not yet rated

Side

Time:30 mins

Serves:

4 servings

Level:medium

(0 reviews)

✓ Diabetic-Friendly✓ Gluten-Free✓ Keto-Friendly✓ Weight Loss Friendly (<450 kcal)✓ Vegetarian⚠ Contains Dairy/Eggs (Non-Vegan)

Ingredients

Buckwheat50 gmissing

Vegetable Stock Cube1 tablespoonmissing

White Wine Vinegar1 piecemissing

Sour Cream50 mlmissing

Vegetable Oil4 tablespoonmissing

Bay Leaf1 piecemissing

Parsley1 piecemissing

Mushrooms150 gmissing

Onion40 gmissing

Garlic2 clovemissing

Nutrition under review

Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.

Instructions

Chop the onion and garlic, slice the mushrooms and wash the buckwheat.

Heat the oil and lightly sauté the onion. Add the mushrooms and the garlic and continue to sauté.

Add the salt, vegetable seasoning, buckwheat and the bay leaf and cover with water. Simmer gently.

Just before it is completely cooked, add pepper, sour cream mixed with flour, the chopped parsley and vinegar to taste.

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