Creamy buckwheat soup with mushrooms is excellent for baby nutrition, diet or fasting menu. Fragrant soup with creamy consistence is very tasty and nutritious. If you want to make the dish more caloric, use meat broth to prepare soup. Also at the end of the preparation you can add some cream to the puree soup or serve the ready dish with sour cream.
1.Wash buckwheat carefully, shift to a pan and pour with two liters of cold water. Cover the pan with a lid and put it on fire.
2.Wash potato, peel, and cut into cubes. Add the ground potatoes to the pan with buckwheat. After water boiled, cook the ingredients on low fire for 10 minutes.
3.Meanwhile, let’s prepare the vegetables. Peel onions and cut into small cubes. Put the ground vegetables in a frying pan with pre-heated vegetable oil. Stir periodically and sautée onion on a low fire until a light golden brown.
4.Wash carrots, peel and cut into quarter rings. Shift the ground carrots into a frying pan with onions. Mix and continue to brown vegetables together for another 3-5 minutes until soft.
5.Wash fresh champignons and cut into slices. Add the ground mushrooms to the vegetables. Stir and continue to fry the ingredients together on low fire until the champignons are ready.
6.After 10 minutes, add browned vegetables and mushrooms to the soup. Continue to cook buckwheat soup on low fire for another 5-7 minutes.
7.Then, by using a submersible blender, blend the buckwheat soup into a homogeneous thick puree.
8.Let's return the pan with soup on the cooking surface. Add salt, seasonings and finely chopped fresh greenery to the soup, mix. At will, add cream to the soup at this stage. Bring the puree soup to a boil, then remove the pan from the fire.
9.Serve the ready soup puree in hot form, decorated with fresh greenery.