Croatian · side

Mushroom soup with buckwheat

Name: Mushroom soup with buckwheat
Yield: 4 servings
Cuisine: Croatian
Ingredients: 150g Mushrooms; 50g Buckwheat; 4 tbs Vegetable Oil; 40g Onion; 2 cloves Garlic; 1 Bay Leaf; 1tbsp Vegetable Stock Cube; 50 ml Sour Cream; Dash White Wine Vinegar; Top Parsley

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Mushrooms150 g
Buckwheat50 g
Vegetable Oil4 tbsp
Onion40 g
Garlic2 cloves
Bay Leaf1
Vegetable Stock Cube1 tbsp
Sour Cream50 ml
White Wine Vinegar
Parsley

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

1 steps · 0 min

1
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.