On almost any given day over the past few months, I’ve had a pot of soup simmering on my stove. Often it’s for me, but more likely than not I’m cooking up a brew for a sick friend or someone who needs a little boost. Soup nourishes and satisfies. It conveys warmth and comfort. Soup heals and hydrates. When I’m cooking for someone requiring nutritional support, I always make homemade bone broths and stocks, a satisfying yet time consuming effort. For everyday cooking, though, it’s entirely possible to whip up amazing homemade soup in short order.

One of my old favorites used to be mushroom barley soup, but barley’s off limits now that I’m gluten free. In an effort to replicate the hearty chew of the grain, I substitute buckwheat groats for the barley. Buckwheat groats are the cutest little pyramid-shaped nubbins. They’re tan to light green in color and their flavor is fairly neutral, almost oat-like. They cook quickly, too, in just 15 to 20 minutes. (Kasha, which is toasted buckwheat, has a stronger flavor.) You can buy them online at Bob’s Red Mill or, if bulk bins work for you (be careful of cross-contamination), most natural food markets carry them. You could use kasha as well, but the flavor will be more assertive.

My soup provides the same hearty appeal as a bowl of mushroom barley soup, combining both fresh and dried mushrooms, paprika, cayenne pepper, a hint of tomato paste, and bright acidity from white wine and vinegar. I enjoy a handful or chopped parsley stirred in at the end, but dill works just as well. Add a touch of sour cream for a richer soup, or make it vegan by using vegetable or mushroom broth in place of the beef broth. (Note: I tried the soup with purchased mushroom broth and didn’t care for the result. Use a homemade version or a brand you trust.) Whichever version you choose, I know a mug of Mushroom and Buckwheat soup will cure what ails you on a chilly day. Enjoy! ~LbR