Mushroom Soup with Buckwheat

Ingredients

• 150 gMushroom
• 50 gBuckwheat
• 60 mlOil
• 40 gOnion
• 2 pcsGarlic
• 1 pcsBay leaf
• 1 pcsBouillon cube
• 50 mlSour cream
• 5 mlVinegar
• 5 gParsley
• 8 gFlour
• 5 gSalt
• 0.5 gPepper
• 800 mlWater

Instructions

1. 1

   Preparation

   • Peel and finely chop onion and garlic.
   • Clean mushrooms and slice them.
   • Rinse buckwheat briefly under cold water.
   • Mix sour cream with the flour until smooth (for thickening).
2. 2

   Sauté and Cook

   • Heat the oil in a large pot and sauté the onion over medium heat until translucent.
   • Add mushrooms and garlic and fry for a few minutes until slightly colored.
   • Add salt, vegetable stock cube, buckwheat and bay leaf, pour in about 800 ml water and bring to a boil.
   • Cover and simmer gently until buckwheat and mushrooms are cooked (about 15–20 minutes).
3. 3

   Thicken and Finish

   • Shortly before the buckwheat is done, temper a little cooking liquid into the sour-cream–flour mixture and stir into the soup.
   • Bring briefly to a simmer so the soup thickens slightly. Season with white wine vinegar and pepper to taste.
   • Remove bay leaf, stir in chopped parsley and serve.