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Buckwheat and mushroom soup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in a savory gluten-free buckwheat mushroom soup for a satisfying meal or snack.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 500g flat mushrooms, finely chopped
  • 125ml (1/2 cup) red wine
  • 1.25L (5 cups) chicken stock or vegetable stock
  • 110g (1/2 cup) buckwheat, toasted
  • 3 small fresh bay leaves or dried bay leaves
  • 100g baby spinach
  • 62.50 ml chopped fresh dill
  • Greek-style yoghurt, to serve
  • Paprika, to serve
Instructions:
  • In a large saucepan over medium heat, heat the oil. Sauté the onion until soft, about 5 minutes, stirring often. Stir in the garlic and cook until aromatic, about 1 minute. Add the mushrooms and coat them with the mixture. Pour in the wine and simmer for 2 minutes until slightly reduced. Stir in the stock, buckwheat, and bay leaves until well combined.
  • Simmer uncovered for 25 minutes until the buckwheat is tender, then stir in the spinach and 2 tablespoons of dill. Season to taste.
  • Finish with a generous spoonful of yogurt, the rest of the dill, and a dusting of paprika.

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