Mushroom soup with buckwheat
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✓ Diabetic-Friendly✓ Keto-Friendly✓ Weight Loss Friendly (<450 kcal)✓ Vegetarian⚠ Contains Gluten⚠ Contains Dairy/Eggs (Non-Vegan)
Ingredients
Baking & Cooking1
Buckwheat50 gmissing
Cooking Liquids2
Vegetable Stock Cube1 tablespoonmissing
White Wine Vinegar1 piecemissing
Dairy1
Sour Cream50 mlmissing
Oil1
Vegetable Oil4 tablespoonmissing
Spices & Herbs2
Bay Leaf1 piecemissing
Parsley1 piecemissing
Vegetables3
Mushrooms150 gmissing
Onion40 gmissing
Garlic2 clovemissing
Nutrition (per serving)
≈ Estimated228Calories
3gProtein
9gCarbs
19gFat
Instructions
1
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 and just before it is completely cooked, add pepper, sour cream mixed with flour, the chopped parsley and vinegar to taste.
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