Eastern European-Style Mushroom and Buckwheat Soup

Recipe: Eastern European-Style Mushroom and Buckwheat Soup

Makes : 4 servings | Soups/Stews Dairy Free , Soups/Stews
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Buckwheat cooks up plump and chewy with a very similar feel to barley, only gluten free. The soup is dairy free, but you're welcome to add a dollop of sour cream to each bowl for a richer, creamier version. For a vegan version, use your favorite vegetable or mushroom broth.

Ingredients

  • 1/2 ounce dried porcini or shiitake mushrooms (about 1/2 cup)
  • 1 cup warm water
  • 2 tablespoons olive oil (divided)
  • 1 onion, chopped
  • 2 ribs celery, diced
  • 12 ounces fresh white button mushrooms, chopped
  • 1 teaspoon salt, plus more to taste
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1/2 cup buckwheat groats, such as Bob's Red Mill
  • 1/2 cup white wine
  • 4 cups gluten-free beef broth, such as Imagine brand
  • 1 teaspoon white wine vinegar
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley and/or fresh dill
  • freshly ground black pepper

Instructions

  • Put the dried mushrooms in a bowl and cover with the 1 cup of warm water. Let the mushrooms soak while you start the soup.
  • In a medium pot, heat 1 tablespoon of the oil over moderate heat. Add the onion and celery and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the remaining tablespoon of oil and increase the heat to medium-high. Add the fresh mushrooms and the salt and cook, stirring occasionally, until the mushrooms start to brown, about 10 minutes. (The mushrooms will initially let off a lot of liquid; once the liquid cooks down, the mushrooms will start to brown.)
  • Remove the dried mushrooms from the bowl (reserving the soaking liquid) and chop them. Strain the soaking liquid into a measuring cup, leaving any grit in the bowl. Add enough water to equal 1 1/2 cups.
  • When the fresh mushrooms start to brown, add the rehydrated chopped mushrooms to the pot. Stir in the paprika, cayenne, bay leaf, tomato paste, and buckwheat. Add the wine, beef broth, and mushroom soaking liquid/water to the pot. Bring the soup to a boil. Reduce the heat and simmer, partially covered, until the buckwheat is tender, 15 to 20 minutes. Stir in the vinegar and the herbs. Add black pepper and additional salt (if necessary) to taste.
  • Note: The buckwheat will continue to absorb liquid as it cools. If the soup gets too thick, add a bit more broth or water to your liking.

4 Comments

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  1. Terri O says:

    Excellent! I was very happy to read about using buckwheat in place of barley…one of my all time favorite recipes is chicken with barley and pecans…perhaps I can make a substitution since I can no longer have barley!

  2. Alison says:

    I have so missed beef and barley soup. I can’t wait to make this for my family!

  3. Jacqui says:

    Is this any good with veggie broth instead of beef broth? I am a vegetarian.

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