Low Sodium Buckwheat & Mushroom Soup

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium leek (white and light-green parts only), halved lengthwise and thinly sliced
2 medium carrots, peeled and diced
2 stalks celery, diced
12 oz fresh cremini mushrooms, cleaned and sliced
¾ cup whole buckwheat groats, rinsed
6 cups vegetable broth
1 tsp dried thyme
1 tsp dried oregano
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp apple cider vinegar

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large (5–6 qt) pot over medium heat until shimmering. Add the leek, carrots, and celery and cook, stirring occasionally, until the leek is softened and translucent and the carrots have begun to soften, about 6–8 minutes.
2
Add the mushrooms and cook, stirring occasionally, until they release their liquid and the liquid evaporates, about 6–8 minutes. The mushrooms should be reduced in size and lightly golden at the edges.

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