Croatian Mushroom Soup with Buckwheat

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Croatian Mushroom Soup with Buckwheat

 

1 1/2 ozs. onions

2 cloves garlic

12 ozs. fresh mushrooms or 6 oz dried mushrooms

2 ozs. buckwheat groats, hulled, toasted

4 tbsps. sunflower seed oil

1 bay leaf

1/2 tsp. salt

1 tbsp. vegetable seasoning or liquid aminos

1 quart water or vegetable or mushroom broth

salt and pepper, to taste

2 tbsps. chopped parsley

1 tbsp. vinegar

1 cup sour cream (optional)

 

Chop the onion and garlic, slice the mushrooms and wash the buckwheat.

Heat the oil and lightly sauté the onion until clear. 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, give it a taste.

Add salt, pepper, chopped parsley, and vinegar to taste.

Serve topped with sour cream (optional).

 

 

 

 

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