Mushroom and buckwheat soup
A mushroom velouté with a little buckwheat flavour to remind us we’re between Candlemas and Shrove Tuesday.
Seasons & months
Preparation
-
Step 1
Clean the mushrooms and cut them into thin slices.
Clean the leek and cut it into chunks.
Peel the onion, cut it into slices and soften it in a pan with a little oil. Add the buckwheat flour and stir well. Gradually add 25 cl of stock to dissolve the flour properly.
-
Step 2
Add the mushrooms, the leek and the rest of the stock. Carry on cooking for 15 minutes.
Blitz it all and add a little water if you find the soup too thick.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
93
kcal
Protein
10,8
grams
Carbohydrates
6,9
grams
Fat
1,5
grams
Fibre
6,3
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
Similar recipes
See the budget-friendly →
Budget-friendly · Fruit · Mixed salads
Tabbouleh with ham, banana and cashews
Budget-friendly · Large cakes · Under 30 minutes, start to finish
Walnut and yoghurt cake
Budget-friendly · Fewer than five ingredients · Mixed salads · Under 30 minutes, start to finish · Vegetables
Tomato and Mozzarella Salad