Mushroom Kasha Soup Recipe
Ingredients
| Sunflower oil | 10 Milliliter | |
| Medium onion - 1 , finely chopped | ||
| Mushrooms | 350 Gram | |
| Buckwheat | 25 Gram | |
| Stock | 600 Milliliter | |
| Shoyu | 15 Milliliter | |
| Paprika | 2.5 Milliliter | |
| Black pepper | 1 To taste | |
| Mushrooms 30-45 ml (2-3 tbsp) OR smetana -for garnishing | ||
Directions
MAKING
1.In a large saucepan, heat oil.
Add onions and fry for 4-5 minutes until tender.
2.Stir in mushrooms and buckwheat.
3.Put the lid on and cook for 10 minutes.
4.Add stock and allow to boil.
5.Once done, put the lid on and simmer for 20 minutes.
6.Let the mixture cool.
7.Blend it well to make smooth.
8.Add shoyu, paprika and pepper seasoning.
9.Reheat.
SERVING
10.Serve warm garnished with sliced and sauteed mushroom or smetana.
1.In a large saucepan, heat oil.
Add onions and fry for 4-5 minutes until tender.
2.Stir in mushrooms and buckwheat.
3.Put the lid on and cook for 10 minutes.
4.Add stock and allow to boil.
5.Once done, put the lid on and simmer for 20 minutes.
6.Let the mixture cool.
7.Blend it well to make smooth.
8.Add shoyu, paprika and pepper seasoning.
9.Reheat.
SERVING
10.Serve warm garnished with sliced and sauteed mushroom or smetana.
Chef
