Mushroom soup with buckwheat

Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until translucent, then stir in the mushrooms and garlic, cooking until the mushrooms are browned.

Ingredients

1 piece of Onion

2 cloves of Garlic

240 mL of Mushrooms

30 mL of Vegetable Oil

15 mL of Vegeta Seasoning

15 mL of Vegetable Burger Base Mix

Equipment

Pot

Stir in the salt, vegetable seasoning, and buckwheat. Add the bay leaf and cover with boiling water. Reduce heat and simmer gently until the buckwheat is tender.

Ingredients

240 mL of Buckwheat

950 mL of Boiling Water

15 mL of Vegetable Oil

240 mL of Vegeta Seasoning

240 mL of Vegetable Burger Base Mix

5 mL of Salt

1 piece of Bay Leaf

Equipment

Pot

In a small bowl, whisk together the sour cream and a small amount of flour to create a thickening slurry. Stir this mixture, along with the black pepper, fresh parsley, and a splash of vinegar, into the pot just before the buckwheat finishes cooking.

Ingredients

240 mL of Buckwheat

120 mL of Sour Cream

15 mL of Flour

2½ mL of Black Pepper

30 mL of Parsley

Equipment

Bowl

Whisk

Pot