Buckwheat and mushroom soup

Buckwheat and mushroom soup

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For a light meal or hearty snack, try this gluten-free buckwheat and mushroom soup.

The ingredient of Buckwheat and mushroom soup

  1. 1 tablespoon extra virgin olive oil
  2. 1 brown onion, finely chopped
  3. 3 garlic cloves, finely chopped
  4. 500g flat mushrooms, finely chopped
  5. 125ml (1/2 cup) red wine
  6. 1.25L (5 cups) gluten-free chicken stock or vegetable stock
  7. 110g (1/2 cup) buckwheat, toasted
  8. 3 small fresh bay leaves or dried bay leaves
  9. 100g baby spinach
  10. 1/4 cup chopped fresh dill
  11. Greek-style yoghurt, to serve
  12. Paprika, to serve

The instruction how to make Buckwheat and mushroom soup

  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the garlic. Cook, stirring, for 1 minute or until aromatic. Add the mushroom and stir to coat. Pour in the wine and simmer for 2 minutes or until the liquid has reduced slightly. Add the stock, buckwheat and bay leaves and stir to combine.
  2. Simmer, uncovered, for 25 minutes or until the buckwheat is tender. Stir through the spinach and 2 tbs dill. Season.
  3. Top with a dollop of yoghurt, the remaining dill and a sprinkle of paprika.

Nutritions of Buckwheat and mushroom soup

fatContent: 241.151 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 21 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 9 grams protein
sodiumContent:

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