Eastern European-Style Mushroom and Buckwheat Soup
Buckwheat groats and 2 kinds of mushrooms provide a hearty, nutritious soup that will fill you up, not out.
- 1/2 cup dried porcini or shiitake mushrooms
- 1 cup warm water
- 2 tablespoons olive oil, divided
- 1 onion, chopped
- 2 ribs celery, diced
- 1 1/2 cups chopped fresh white button mushrooms
- 1 teaspoon salt
- 1 tablespoon paprika
- 1/4 teaspoon cayenne pepper
- 1 bay leaf
- 1 tablespoon tomato paste
- 1/2 cup buckwheat groats
- 1/2 cup white wine
- 4 cups gluten-free beef broth
- 1 teaspoon white wine vinegar
- 1/4 cup chopped Italian parsley or dill
- 1 dash freshly ground black pepper
- Put dried mushrooms in a bowl and cover with warm water.
- While mushrooms soak, heat 1 tablespoon oil in a medium pot over medium heat. Add onion and celery and cook, stirring occasionally, for about 5 minutes until starting to soften. Add remaining oil and increase the heat to medium-high. Add fresh mushrooms and salt. Cook, stirring occasionally, until mushrooms start to brown, about 10 minutes.
- Strain dried mushrooms from water, reserving 1 1/2 cups soaking water. Chop mushrooms and add to pot. Stir in paprika, cayenne, bay leaf, tomato paste, and buckwheat. Continue stirring for up to 3 minutes until mushrooms and buckwheat are coated. Add wine, beef broth, and reserved soaking water. Turn heat to high and bring soup to a boil. Reduce heat and simmer, partially covered, until buckwheat is tender, about 15 to 20 minutes. Stir in vinegar and herbs. Add black pepper and additional salt to taste. (Buckwheat will continue to absorb liquid as it cools. If soup gets too thick, add a bit more broth or water to your liking.)
- Recipe provided by Laura Brussell
Per serving: 292 kcal cal., 10 g fat (2 g sat. fat), 682 mg sodium, 7 g fiber, 15 g pro., 54 mg calcium, 6 mg iron. Percent Daily Values are based on a 2,000 calorie diet