Mushroom Buckwheat Soup
Yields: 7½ cups (1.8 l)Servings: 4
Ingredients
- 2⅔ cups (200g) button mushrooms
- 1⅓ cups (200g) potatoes
- ⅔ cup (90g) carrots
- ½ cup (80g) onions
- ¾ tbsp (6g) garlic
- 2 tbsp cooking oil
- 1½ tsp salt
- ¼ tsp pepper
- ½ tsp curry powder
- ¼ tsp nutmeg
- 5 cups (1.2l) water
- ½ cup (100g) buckwheat (toasted)
- ½ cup (120g) coconut milk
- 1 pc bay leaf
Instructions
- Chop button mushrooms, potatoes, carrots, onions, and garlic finely.
- Sauté mushrooms with oil (1 tbsp), salt (½ tsp), and pepper until moisture evaporates. Set aside.
- Sauté carrots, onions, and garlic with oil (1 tbsp) and spices for 5 minutes.
- In a pot, pour water, add potatoes, buckwheat, coconut milk, salt (1 tsp), bay leaf, sautéed vegetables, and mushrooms.
- Bring to a boil, reduce heat, simmer for 25 min.
