Mushroom soup with buckwheat
This Mushroom soup with buckwheat recipe is built around mushrooms, and it comes together in about under an hour from start to finish. Low and slow is the secret — the longer simmer lets mushrooms soften and the flavours deepen. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 150 g Mushrooms
- 50 g Buckwheat
- 4 Tbs Vegetable Oil
- 40 g Chopped Onion
- 2 clove Garlic
- 1 Bay Leaf
- 1 tbsp Vegetable Stock Cube
- 50 ml Sour Cream
- White Wine Vinegar
- Top Parsley
Method
- Chop the onion and garlic, slice the mushrooms and wash the buckwheat. Heat the oil and lightly sauté the onion. Add the mushrooms and the garlic and continue to sauté.
- Add the salt, vegetable seasoning, buckwheat and the bay leaf and cover with water. Simmer gently and just before it is completely cooked, add pepper, sour cream mixed with flour, the chopped parsley and vinegar to taste.
Tips for the best Mushroom soup with buckwheat
- Keep the simmer gentle. A hard boil toughens mushrooms and drives off the liquid too fast.
- Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Fusion twist: keep the method but swap the spices for your own favourites — the Croatian base takes well to it.
Serving ideas
Works well as a starter with warm bread.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
What can I substitute for mushrooms?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Mushroom soup with buckwheat ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Mushroom soup with buckwheat recipe medium to make?
It is rated medium: 10 ingredients and 2 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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