Creamy soup with honeydew and buckwheat

Step-by-step cooking

1. Step 1:

   

   How to cook cream soup with honeydew and buckwheat? First of all, collect honey mushrooms in the forest or buy them in the store. Frozen mushrooms can be used in the recipe.

2. Step 2:

   

   Prepare all the other components. In the original recipe, the soup was prepared without potatoes. Exclude it if you want to get a lighter version of the first course. Pick the honeydew and wash it well to get rid of forest debris.

3. Step 3:

   

   Send the honeydew into a small saucepan, fill with water, put on the stove.

4. Step 4:

   

   After boiling, add a little salt, remove the foam, reduce the flame and cook the mushrooms for about 20-30 minutes.

5. Step 5:

   

   At this time, peel the potatoes, onions and carrots, rinse under running water. Go through the buckwheat and rinse once or twice in clean water.

6. Step 6:

   

   Put the boiled mushrooms in a colander, rinse under running water.

7. Step 7:

   

   Pour water or broth into a saucepan. Chicken broth is very suitable for soup. Potatoes, if you use it, cut into small cubes or cubes.

9. Step 8:

   

   Cut the carrot into thin strips, and chop the onion finely. Carrots can be grated on a grater.

10. Step 9:

    

    Add potatoes and buckwheat to the broth. After boiling, reduce the flame to medium and leave on the stove for 15-20 minutes (until the products are ready).

11. Step 10:

    

    Heat vegetable oil in a frying pan with a thick bottom. Send the carrots, onions and honey mushrooms to fry. Cook over medium heat until the carrots are soft and the onions have a golden hue.

12. Step 11:

    

    Put the roast in a saucepan and bring everything to a boil over high heat.

13. Step 12:

    

    Pour in the cream and when the first signs of boiling appear, remove the pan from the heat.

14. Step 13:

    

    Sprinkle the soup before serving with ground pepper and fresh herbs, chopped finely. Dill or green young onions are well suited.