Soups
Buckwheat Soup with Mushrooms
Ingredients, directions, and nutrition — adapted for your kitchen.
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Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- fresh button mushrooms1.52 oz (43 g)
- ground black pepper0 oz (0.1 g)
- toasted buckwheat groats (kasha)1.83 oz (52 g)
- yellow onion0.18 oz (5 g)
- fine salt0.11 oz (3 g)
- refined sunflower oil0.18 oz (5 g)
- fresh dill0.07 oz (2 g)
- water6.03 oz (171 g)
Directions
- Place the mushrooms in a pot, cover with water, bring to a boil, and add the rinsed buckwheat.
- Cook until tender.
- Five minutes before the end, season with salt, pepper, and finely diced onion.
- Add the chopped herbs at the end.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
214kcal
8 gProtein
7 gFat
29.6 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
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