Soy Free Buckwheat & Mushroom Soup
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- 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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