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Mushroom soup with buckwheat and vegetables

Mushroom Soup with Buckwheat and Vegetables

Very tasty, very simple, made from everyday ingredients, perfect for lunch! Mushroom and buckwheat soup is a meatless but genuinely filling first course that will feed the whole family. It's hearty, thick, and rich, yet still light, simple, and good for you — and even a beginner can pull it off!

Siberian Cook

Recipe author

Mushroom soup with buckwheat and vegetables

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Composition / ingredients

Servings:

Oyster mushrooms

500

Buckwheat

Onion

Carrot

Potatoes

Vegetable oil

Water

1.5

Ground pepper mix

Bay leaf

Fresh herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 1 g

Fats 25 % 2 g

Carbohydrates 63 % 5 g

45 kcal

GI: 80 / 20 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make mushroom soup with buckwheat? First, gather everything you'll need for this delicious soup with mushrooms and vegetables.
Step 2:

Set a 3-quart pot over medium heat and pour in 3 tablespoons of vegetable oil.
Step 3:

Chop one onion fairly fine, add it to the hot oil, and sauté, stirring with a spatula.
Step 4:

Cut 500 grams of mushrooms into rough, not-too-large pieces (we're using oyster mushrooms here), add them to the onion, stir everything together, and sauté over medium heat.
Step 5:

Cut one medium carrot into small, rough pieces and add it to the onion and mushrooms.
Step 6:

Stir everything together well and keep sautéing over medium heat.
Step 7:

Cut three peeled potatoes into a small, rough dice, add them to the pot, and stir everything together.
Step 8:

Pour 1.5 liters of water into the pot, turn the heat to high, and bring the soup to a boil.
Step 9:

Skim off any foam from the boiling soup and add 3 tablespoons of well-rinsed buckwheat.
Step 10:

Add salt to taste, then season with dried herbs, a bay leaf, and a mix of black and red pepper to taste.
Step 11:

Stir everything together well, then turn the heat down to its lowest setting.
Step 12:

Cover the pot and keep cooking the soup for about 15-20 minutes — adjust to your own stove.
Step 13:

Ladle the finished meatless mushroom soup into bowls and serve. Cook together, cook simply, and make the tastiest dishes at home from everyday ingredients with our recipes! Enjoy, everyone!

Oyster mushrooms are edible and quite a valuable diet food — low in calories and rich in many nutrients the body needs. Here's a very quick, simple recipe for a meatless mushroom soup that turns out delicious, rich, and nourishing. Made with fragrant oyster mushrooms, buckwheat, and vegetables, it's wonderfully satisfying and gives your immune system a boost!
For cooking, it's best to use filtered or bottled water that's neutral in taste. Tap water can lend the dish an unpleasant flavor.
You can use more or less water than the recipe calls for, depending on whether you want a thicker or thinner soup.