Mushroom soup with buckwheat

• Mushrooms5¼ oz
• Buckwheat1¾ oz
• Vegetable Oil4 tbs
• Onion1½ oz
• Garlic2 cloves
• Bay Leaf1
• Vegetable Stock Cube1tbsp
• Sour Cream3½ tbsp
• White Wine VinegarDash
• ParsleyTop

Instructions

1. 1

   Chop the onion and garlic, slice the mushrooms and wash the buckwheat.

2. 2

   Heat the oil and lightly sauté the onion.

3. 3

   Add the mushrooms and the garlic and continue to sauté.

4. 4

   Add the salt, vegetable seasoning, buckwheat and the bay leaf and cover with water.

5. 5

   Simmer gently and just before it is completely cooked, add pepper, sour cream mixed with flour, the chopped parsley and vinegar to taste.