Soup with buckwheat and mushrooms

Soup with buckwheat and mushrooms demonstrates to us all the harmony of this classic combination of products. It turns out really well, albeit very simple. For extra flavor and interesting texture, we decided to add walnuts to the soup. Well, dry whites are responsible for the dizzying aroma of the soup with buckwheat and mushrooms, they are simply necessary here! If you want to make the soup even more satisfying, add some potatoes, cut into cubes, to it. Please note only that you should put it no later than 15 minutes before the dish is fully cooked.

Ingredients

• 2 l vegetable broth
• 200 g buckwheat groats
• 700 g champignons
• a handful of dried white mushrooms
• 1/2 cup walnuts
• 3 large onions
• 4 cloves of garlic
• 5 sprigs of parsley
• olive oil
• freshly ground black pepper

Directions

1. Pour buckwheat for soup with cold water and leave for 1 hour.
2. Grind the dried mushrooms into a powder in a coffee grinder. Peel and finely chop the onion and garlic. Cut the champignons into small slices. In a large saucepan over medium heat, heat the oil and sauté the onions and garlic until soft.
3. Add mushrooms and mushroom powder and cook for about 15 minutes, until most of the liquid has evaporated. Pepper the mushrooms, pour in the broth, bring to a boil and cook for 5 minutes.
4. Throw buckwheat on a sieve and add to the boiling broth, cook until tender, 15 minutes.
5. Fry the walnuts in a dry skillet, stirring frequently, for 3 minutes. Chop coarsely.
6. Pour the buckwheat and mushroom soup into bowls, sprinkle with nuts and finely chopped parsley.