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Creamy soup with honeydew and buckwheat

Creamy Soup with Honey Mushrooms and Buckwheat

An incredibly fragrant soup with wild honey mushrooms and buckwheat! You can make it with any broth or even just water. It's wholesome, hearty, and delicious. This is one of those soups best served right away, so it's better to cook it in small batches you'll finish in one sitting.

Pearl

Recipe author

Composition / ingredients

Servings:

Honey mushrooms

100

Buckwheat

Potatoes (small and optional)

Onion (small)

Carrots

Vegetable oil

Cream

100

Salt

Allspice (optional)

Fresh herbs (optional)

Broth

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 29 % 4 g

Carbohydrates 57 % 8 g

81 kcal

GI: 71 / 29 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make creamy soup with honey mushrooms and buckwheat? First, forage for honey mushrooms in the woods or buy them at the store. You can also use frozen mushrooms in this recipe.
Step 2:

Prep the rest of the ingredients. The original recipe was made without potatoes—leave them out if you want a lighter soup. Sort through the honey mushrooms and wash them well to remove any forest debris.
Step 3:

Put the honey mushrooms in a small saucepan, cover with water, and set it on the stove.
Step 4:

Once it boils, add a little salt, skim off the foam, lower the heat, and cook the mushrooms for about 20–30 minutes.
Step 5:

Meanwhile, peel the potatoes, onion, and carrot and rinse them under running water. Sort through the buckwheat and rinse it once or twice in clean water.
Step 6:

Drain the cooked mushrooms in a colander and rinse under running water.
Step 7:

Pour water or broth into a pot. Chicken broth works especially well for this soup. If you're using potatoes, cut them into small cubes or sticks.
Step 8:

Cut the carrot into thin strips and finely chop the onion. You can also grate the carrot if you prefer.
Step 9:

Add the potatoes and buckwheat to the broth. After it boils, lower the heat to medium and let it cook for 15–20 minutes, until everything is tender.
Step 10:

Heat the vegetable oil in a heavy-bottomed skillet. Add the carrot, onion, and honey mushrooms and sauté. Cook over medium heat until the carrot is soft and the onion turns golden.
Step 11:

Add the sautéed vegetables to the pot and bring everything to a boil over high heat.
Step 12:

Pour in the cream and, at the first sign of boiling, take the pot off the heat.
Step 13:

Before serving, sprinkle the soup with ground pepper and finely chopped fresh herbs. Dill or young green onion work well.

The original recipe didn't include potatoes; I added them to make the soup more filling. If you leave the potatoes out, add a little extra buckwheat. I used heavy cream (over 30%), but you can use a lighter cream if you prefer. Enjoy!
You can use less or more water than the recipe calls for, depending on whether you want a thicker or thinner soup.