Nutritious mushroom soup with buckwheat, greens and cheese

Nutritious mushroom soup with buckwheat

Portions: 4 persons | Preparation time: 60 minutes

The basis of this is the vegetables such as onions, potatoes, carrots and of course mushrooms. Buckwheat harmonizes as a great addition and at the end of the cooking the soup is refined with melted cheese.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )
Nutritious mushroom soup with buckwheat
Nutritious mushroom soup with buckwheat

Portions: 4 persons | Preparation: 60 minutes

The basis of this is the vegetables such as onions, potatoes, carrots and of course mushrooms. Buckwheat harmonizes as a great addition and at the end of the cooking the soup is refined with melted cheese.

Please review recipe:

Ø 5 out of 5 stars ( 2 votes )

Season: Autumn | Region: Eastern Europe, Europe | Preparation: Roast, Stew, boil | Menu: Soups | Cuisine: Bulgarian recipes

Ingredients

  • 1 onion
  • 1 carrot
  • 400 g mushrooms
  • 2-3 tbsp vegetable oil
  • Salt, to taste
  • Black pepper, to taste
  • 2 l water
  • 3-4 potatoes
  • 80 g buckwheat
  • 90-100 g processed cheese
  • 1 bay leaf

Instructions

  1. Peel the onion and chop it finely.
  2. Peel the carrot and grate it on a coarse grater.
  3. Cut the mushrooms into slices or cubes.
  4. Heat the vegetable oil in a frying pan.
  5. First lightly sauté the onion.
  6. Then add the carrots and continue sautéing for about 2 minutes until the vegetables are soft.
  7. Then add the mushrooms and sauté while stirring until the liquid has evaporated.
  8. Finally season with salt and pepper.
  9. Meanwhile, simmer the water in a Bring the saucepan to the boil.
  10. Peel the potatoes and cut them into bite-sized pieces.
  11. Rinse the buckwheat several times with water.
  12. Then add the potatoes to the boiling water and simmer for approx. 2-3 minutes.
  13. Add the buckwheat and cook for approx. Simmer for 15 minutes over medium heat.
  14. Then add the sautéed vegetables from the pan and simmer for about 2-3 minutes.
  15. Add the cheese to the soup and stir until melted.
  16. Add the bay leaf and the mushroom Remove the soup from the heat.
  17. Then leave the soup to stand for a while with the lid closed.
  18. Remove the bay leaf before serving.

Utensils

  • knife
  • cutting board
  • grater
  • frying pan
  • pot