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Mushroom Kasha Soup

Veggie.Lover's picture
Ingredients
  Sunflower oil 10 Milliliter (2 Teaspoon)
  Onion 1 Medium, finely chopped
  Mushrooms 12 Ounce, sliced (350 Gram)
  Buckwheat 1 Ounce (25 Gram)
  Dark stock 1 Pint (600 Milliliter)
  Shoyu 15 Milliliter (1 Tablespoon)
  Paprika 2 1⁄2 Milliliter (1/2 Teaspoon)
  Black pepper To Taste
  Mushrooms/Smetana 45 Milliliter (3 Tablespoon For Garnishing)
Directions

MAKING
1.In a large saucepan, heat oil.
Add onions and fry for 4-5 minutes until tender.
2.Stir in mushrooms and buckwheat.
3.Put the lid on and cook for 10 minutes.
4.Add stock and allow to boil.
5.Once done, put the lid on and simmer for 20 minutes.
6.Let the mixture cool.
7.Blend it well to make smooth.
8.Add shoyu, paprika and pepper seasoning.
9.Reheat.

SERVING
10.Serve warm garnished with sliced and sauteed mushroom or smetana.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday, Healthy
Cook Time: 
45 Minutes

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