Creamy Mushroom Soup with Buckwheat

Start by rinsing the mushrooms under cold water and slicing them into thin pieces. In a large pot, heat the olive oil over medium heat and sauté the chopped onion until it becomes translucent. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are soft and juicy.

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes to let the flavors meld. Season with salt and pepper to taste.

Once the soup has simmered, remove it from heat. Using an immersion blender, blend the soup until it reaches a creamy consistency. Alternatively, you can transfer it to a regular blender. Be careful if using a regular blender, allowing it to cool slightly to prevent splattering.

After blending, return the soup to the pot and stir in the heavy cream. Heat gently until warmed through, adjusting seasoning as needed.

In a separate pot, bring 1 liter of water to a boil. Add the buckwheat and a pinch of salt. Reduce the heat to low and cover the pot. Let the buckwheat cook for about 15 minutes or until the grains are tender and the water is absorbed.

In the last few minutes of cooking, add the grated carrot to the buckwheat for added flavor and texture. Once done, remove from heat and stir in the butter until melted.

To serve, ladle the warm creamy mushroom soup into bowls. Top with a generous serving of the buttery buckwheat. Enjoy your cozy, autumn-inspired meal with friends and family!