Soup with wild mushrooms and buckwheat flakes

eight

• Time for preparing

  Contents

  • • 0.0.1 1h 15min
    • 0.0.2 Simple dish
    • 0.0.3 88.8kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 15min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  88.8kcal

• Rating
  

  5 out of 5

• Recipe

Returning from the forest with a basket of mushrooms, treat yourself to delicious mushroom soup, and instead of standard vermicelli make soup with buckwheat flakes. The products we need are presented below.

Let’s get started!

Ingredients

0/11 ingredients

• Potato — 5 tubers
• Onion – 1 pc.
• Carrots – 1 pc.
• Vegetable oil – 2 tbsp.
• Buckwheat flakes – 3 tbsp
• Salt to taste
• Pepper – to taste
• Bay leaf – 1-2 pcs.
• Pinch sugar
• Sour cream-100 gr. optional
• Flywheels; butter; boletus – 400 gr

5 из 5 1 1ч 15мин1ч 15мин 88.8

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. We sort out the mushrooms. With oil, remove the film on the hat and remove skirt.
2. Large mushrooms cut into pieces, small – in half or on quarters. Fill with water and cook for 30 minutes, removing foam from broth. Salt water.
3. Put the potatoes in the soup and cook for 15 minutes.
4. Fry carrots with onions in oil until soft carrots and put vegetables in a pan.
5. After boiling, lay the buckwheat flakes, salt, bay leaf and a pinch of sugar.
6. Cook for 5 minutes. Turn off the fire. The soup is ready. If you wish can add sour cream.

Keywords:

• buckwheat
• mushroom
• soup