Creamy soup with honey mushrooms and buckwheat

Name: Creamy soup with honey mushrooms and buckwheat
Total time: 50 min
Yield: 8
Ingredients: 100 g Honey mushrooms; 4 tablespoon Buckwheat; 3 Potato; 1 Onion; 1 Carrot; 3 tablespoon Vegetable oil; 100 ml Cream; to taste Salt; to taste Allspice; to taste Greenery; 1 L Bouillon

The most aromatic soup with forest mushrooms and buckwheat! This soup can be prepared using any broth or even water. The soup is healthy, filling and very tasty. One of the few first courses that is recommended to be served immediately, so it is better to cook it in small portions, “at a time.”

107

1764

Harper Davis

Author of the recipe

Creamy soup with honey mushrooms and buckwheat

Calories

202Kcal

Protein

5gram

Fat

10gram

Carbs

19gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

100g

4tablespoon

3

1

1

3tablespoon

100ml

to taste

to taste

to taste

1L

Step-by-step preparation

Cooking time: 50 mins

STEP 1
How to cook creamy soup with honey mushrooms and buckwheat? First of all, collect honey mushrooms in the forest or buy them in the store. You can use frozen mushrooms in the recipe.
STEP 2
Prepare all other ingredients. In the original recipe, the soup was prepared without potatoes. Omit it if you want a lighter version of the first course. Sort out the honey mushrooms and wash them well to get rid of forest debris.
STEP 3
Place the honey mushrooms in a small saucepan, fill with water, and place on the stove.
STEP 4
After boiling, lightly salt, skim off the foam, reduce the flame and cook the mushrooms for about 20-30 minutes.
STEP 5
At this time, peel the potatoes, onions and carrots and rinse under running water. Sort the buckwheat and rinse once or twice in clean water.
STEP 6
Place the boiled mushrooms in a colander and rinse under running water.
STEP 7
Pour water or broth into the pan. Chicken broth is very good for soup. If using potatoes, cut them into small cubes or sticks.
STEP 8
Cut the carrots into thin strips and chop the onion finely. It is permissible to grate carrots.
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 food is ready).
STEP 10
Heat vegetable oil in a thick-bottomed frying pan. Send the carrots, onions and honey mushrooms to fry. Cook over medium heat until the carrots are soft and the onions are golden brown.
STEP 11
Place the frying mixture into the pan and bring everything to a boil over high heat.
STEP 12
Pour in the cream and when the first signs of boiling appear, remove the pan from the heat.
STEP 13
Sprinkle the soup with ground pepper and finely chopped fresh herbs before serving. Dill or green young onions work well.