Mushroom soup with buckwheat

Mushroom soup with buckwheat 

Ooh... the fog! And humidity! Low temperatures in and of themselves are not that unpleasant, but this humidity that gets right to your bones? Nothing helps like hot soup at home. And mushroom soup with buckwheat brings the most pleasant associations to mind: a bit of Christmas, some flavoursome chops...











"Mushroom soup with buckwheat "


- a handful of dried forest mushrooms or 300 g fresh ones
- 1 chopped onion
- 2 cloves garlic
- 100g buckwheat 
- 4 glasses of clear bouillon or water 

Soak the mushrooms in water, wait and then cook. /Slice fresh mushrooms./ Fry  the onions in olive oil, add chopped garlic and mushrooms. Follow by buckwheat, fry all briefly and then put in the pot containing bouillon. Boil until soft, add salt and pepper to taste.  May be served with some soured cream.