I love mushroom soup but it doesn’t really fill me up and it’s really only a starter for me as it’s quite light (at least the way I make it). In England, it’s normally made creamy and buttery but at home, I make it simply with onions, garlic, mushrooms and herbs, served with a dollop of Greek yoghurt on top. In Slovenia it’s made different – I had it in few places in Slovenia and every place seems to make it slightly different but what’s common to all is that they use wild mushrooms, white potatoes and some other vegetables like carrots. Their soup tends to be pretty watery as well, but it’s very tasty and I prefer it that way.
One day I was in a mood to make my mushroom soup in a slightly different way. I wanted it to be pretty healthy and filling but since white potatoes are not the healthiest and the most nutritious food I decided to use buckwheat groats instead.
It was the first time I was making mushroom soup with buckwheat so I decided to keep it simple. Sometimes less is more and I can always experiment by adding additional ingredients next time. What I ended up with was a delicious buckwheat and mushroom soup which I really loved and I believe you would love it too if you try making it.
This was a pretty nutritious meal as buckwheat is supercharged with B complex vitamins, magnesium, manganese, just to mention some of the of minerals and vitamins it contains. Add mushrooms and you have even more vitamins and minerals in your meal.
I had it for dinner one day but I made enough for lunch the next day and I think it’s great for both, lunch or dinner. At dinner time serve it with a side salad for some raw goodness.
Buckwheat and mushroom soup
- 1 cup buckwheat groats
- 150-200 g chestnut mushrooms (or wild mushrooms, washed and sliced)
- 1 red onion (sliced)
- 3 garlic cloves (chopped)
- 2-3 tbsp rapeseed or coconut oil
- bay leaves
- 1 vegetable stock cube
- water (as much as required)
- 1-2 tbsp natural/greek yoghurt
- 1 spring onion (chopped)
- Rinse buckwheat groats and put them aside for later.
- Chop onion and garlic.
- Wash and slice the mushrooms.
- Heat up enough rapeseed or coconut oil to gently fry the sliced onion on medium heat for a few minutes in a medium-size saucepan.
- Add chopped garlic, followed by sliced mushrooms. Cover the saucepan and let the mushrooms release their water. After 1-2 minutes uncover and stir, not letting it stick.
- When mushrooms have visibly shrunk, add the rinsed buckwheat groats and double the amount of water. Also, add vegetable stock cube and herbs. Let it cook for around 20 minutes.
- If the soup looks too thick add more water.
- Once it's ready, serve with a spoon or two of natural/greek yoghurt on top and add chopped spring onions. These two additions make the soup taste really good so don't skip them!
As you can see from the picture I made my soup pretty thick but you don’t have to, just add more water to make it look more like a soup and less like a risotto! If needed, add some seasoning at the end.
What do you think of this recipe? Would you give it a go?
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