Mushroom – Buckwheat Soup, May 2019

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 c. water, cold
4 Tbsp. NOBULL Umami Mushroom Scratch Starter Concentrate
1 c. buckwheat, whole grain
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 NOBULL Umami Mushroom Scratch Starter Concentrate to combine.
Bring to a boil and 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 NOBULL Umami Mushroom Scratch Starter Concentrate as needed.

Yield: 6-8 servings

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