Buckwheat soup with wild mushrooms: a simple and refined recipe, perfect after the holidays

During the Christmas and New Year holidays, we all eat a lot of heavy food, which can have a bad effect on the body. That's why, in the first days of January, the body literally starts demanding to be fed something healthy, preferably liquid.

This is where a food blogger with the nickname cook_with_me_at_home comes in. It was she who posted on Instagram a recipe for an easy-to-prepare and relatively light soup with buckwheat and mushrooms that will help the body after the holidays.

Ingredients

• forest dried mushrooms - 1 handful
• water - 0.5 liters
• broth - 2.5 liters
• onion - 1 pc
• carrots - 1 pc
• oil
• buckwheat - 90 gr
• potatoes - 4-5 pcs
• salt
• pepper
• bay leaf
• parsley

Method of preparation

1. Soak mushrooms in water and leave overnight.

2. In the morning, drain water and add broth.

3. Grate carrots on a coarse grater and chop onion finely. Fry in a frying pan with vegetable oil until soft.

4. Bring broth to a boil and remove the foam.

5. Add mushrooms and cook for 30 minutes.

6. Add pre-washed buckwheat and cook for another 10 minutes.

7. Add fried vegetables, salt, pepper, and bay leaf and cook until tender.

8. Sprinkle with herbs before serving.

OBOZ.UA has also published interesting recipes before:

• Hake in a creamy sauce
• Salad with chicken liver
• Apple pie with a cream sauce