Mushroom Soup with Buckwheat 

During my recent trip to Bulgaria, we went to a very authentic restaurant called Vodenitsata. It’s located on mountain Vitosha in Sofia. One of the dishes we tried there was a porcini mushroom soup. It was packed with mushrooms, veggies and rice. It was so delicious and it inspired me to make my own. I personally love the combination of mushrooms and buckwheat. The two go together like peanut butter and jelly. So instead of rice I decided to make my soup with buckwheat and it turned out incredible. Despite the name, buckwheat does not contain wheat and it’s a gluten-free seed. It contains 6 grams of protein and 4 grams of fiber per 1/4 cup. Buckwheat has a mild, earthy flavor and adds so much texture to this soup. It’s the perfect meal for the upcoming colder months. I love getting cozy in the fall and winter with a warm bowl of soup. I have many favorites like my Chicken Soup with Veggies, Lentil Soup, and Immune Boosting Green Soup.

Mushroom Soup with Buckwheat

Serves 6

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 leek, green and white part, cut in half and sliced
• 3 garlic cloves, thinly sliced
• 2 medium carrots, sliced
• 1 celery ribs, cut in half and sliced
• 2 cups mixed mushrooms, sliced
• 1 tsp dried thyme (fresh can be used too)
• 1/4 tsp turmeric
• 1/4 tsp chili flakes
• Sea salt and black pepper to taste
• 1/4 cup buckwheat groats
• 24 fl oz organic chicken or beef bone broth
• 6 cups water
• 1/4 cup fresh parsley, chopped
• Freshly squeezed lemon (optional garnish)

Directions

• Heat the olive oil in a large pot over medium heat. Add the leeks, garlic, carrot, celery and sauté for 2-3 minutes.
• Add the mushrooms, thyme, turmeric, chili flakes and season with sea salt and black pepper to taste. Add the buckwheat groats, chicken bone broth and water. Mix well and bring to a boil. Lower the heat and simmer slightly covered for 25 minutes.
• Turn off the heat and garnish with parsley. Serve the soup while hot and top with freshly squeezed lemon juice if you prefer.
• Nedi’s Tip – This soup is freezer friendly and freezes well for up to 3 months. Let cool completely and place in glass storage containers before freezing.