Mushroom Soup with Buckwheat
Soups • European
Description
The main secret of this simple soup is to make it in season and use good wild mushrooms. You can add birch boletes or aspen boletes to the broth — they will provide richness, but be sure to include at least one porcini mushroom, solely for its aroma. Otherwise, it's straightforward home cooking and should remain that simple: sautéed carrots with onions, buckwheat, and dill. And no garlic, and heaven forbid, no mustard or horseradish — the natural delicate mushroom essence stands well on its own, best left unadulterated. Recipe by John Smith, chef at American Bistro.
Ingredients
- Porcini Mushrooms 5 oz
- Onion 1 head
- Carrot 1 piece
- Potato 2 pieces
- Chicken Broth 0 qt
- Vegetable Oil 2 spoons
- Buckwheat Groats 0 oz
- Dill 1 bunch
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the onion and slice it into thin rings.
Step 2
Peel the carrot and potato, then chop them into small cubes.
Step 3
Heat vegetable oil in a skillet, add the onion, and sauté until golden brown.
Step 4
Add the carrot to the skillet and sauté over medium heat until soft and golden.
Step 5
Pour the vegetable broth into a pot and bring it to a boil.
Step 6
Add the potatoes and cook for 7 minutes, regularly skimming off any foam. Season with salt and pepper.
Step 7
Slice the mushrooms lengthwise into strips to maintain their shape.
Step 8
Add the mushrooms, sautéed onions, and carrots to the pot.
Step 9
Boil for 15 minutes.
Step 10
Cook the buckwheat separately until tender.
Step 11
Finely chop the dill.
Step 12
Ladle the soup into bowls, add buckwheat, and sprinkle with dill.
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