Mushroom – Buckwheat Soup

Ingredients:

  • 2 Tbsp. olive oil
  • 8 oz. mushrooms, chopped
  • 2 cloves garlic, minced
  • 2 medium leeks, sliced
  • 2 celery stalks, sliced
  • 2 carrots, sliced
  • 8 cups cold water
  • 4 Tbsp. Umami Mushroom NOBULL Scratch Starter Concentrate
  • 1 c. whole grain buckwheat
  • 3 c. spinach or kale, chopped

Procedure:

In soup pot, heat oil and add mushrooms. Cook until mushrooms are softened and begin to brown
Add remaining vegetables and cook until leeks are translucent
Add water and whisk in Umami Mushroom NOBULL Scratch Starter Concentrate to combine
Bring to a boil then reduce to a simmer, cook for 10 minutes
While stirring, add in buckwheat and continue to simmer until buckwheat is fully cooked
Stir in greens and cook until tender
Taste and adjust with additional Umami Mushroom NOBULL Scratch Starter Concentrate as needed

Yield: 6-8 servings