
Video Creamy Mushroom Soup with Buckwheat
Discover the joys of this mouthwatering recipe featuring creamy mushroom soup paired with buttery buckwheat. Start by sautéing fresh mushrooms, a chopped onion, and minced garlic in olive oil until fragrant. Pour in vegetable broth and let it simmer to develop delicious flavors. Blend until creamy, then stir in heavy cream for that rich finish. Meanwhile, cook buckwheat in boiling water with a pinch of salt, adding grated carrot for a delightful twist. Once tender, mix in butter for extra flavor. Serve the warm soup topped with the buttery buckwheat, perfect for a cozy meal.
Check Full RecipeIngredients
For the Mushroom Soup
300 grams (10.5 ounces) fresh mushrooms
1 medium onion, chopped
2 cloves garlic, minced
500 milliliters (17 ounces) vegetable broth
200 milliliters (7 ounces) heavy cream
2 tablespoons olive oil
Salt and pepper to taste
We recommend:
For fresh mushrooms:
For olive oil:
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Pompeian Robust Extra Virgin Olive Oil, First Cold Pressed, Full-Bodied Flavor, Perfect for Salad Dressings & Marinades, 68 FL. OZ.
$25.23
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Colavita All Natural Roasted Garlic Extra Virgin Olive Oil 32oz Plastic
$29.74
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Pompeian Smooth Extra Virgin Olive Oil, First Cold Pressed, Mild and Delicate Flavor, Perfect for Sauteing & Stir-Frying, Naturally Gluten Free, Non-Allergenic, Non-GMO, 32 Fl Oz
$14.58
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For the Buckwheat
200 grams (7 ounces) buckwheat
1 medium carrot, grated
2 tablespoons butter
Salt to taste
1 liter (34 ounces) water
We recommend:
For carrot:
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Bocce's Bakery Oven Baked Bone Broth Treats for Dogs, Wheat-Free Everyday Dog Treats, Made with Real Ingredients, Baked in The USA, All-Natural Biscuits, Beef Bone Broth, Carrots, & Parsley, 5 oz
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Wittbizz Snacks Variety Pack, Freshleys Iced Honey Buns, Glazed Honey Buns, Carrot Cake Donut Sticks, 12 Count
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