Buckwheat and Mushroom Soup

Mushrooms add flavor to a variety of foods. The dried mushrooms used in this recipe add richness to the broth and complement the buckwheat groats.

1/4 cup cooking oil
1  onion, minced
1/2 cup dried {mushrooms}, soaked overnight in water
1/2 cup buckwheat groats, rinsed
6 cups beef broth powder
1/2 cup sour cream
1 1/2 tablespoons flour
pinch ground {cloves}
 {salt}, to taste
 {pepper}, to taste
2 tablespoons chopped parsley
Heat cooking oil in a medium-size saucepan over medium-high heat. Add the onion and sauté. When soft add the drained mushrooms and stir well. Pour in enough water or stock to almost cover the onions and mushrooms then stew over medium-low heat.

When the mushrooms have become plump and soft add the buckwheat groats and the beef stock. Bring to a boil, reduce the heat, and cook until the buckwheat groats are soft, about 5 minutes.

Mix the sour cream with the flour, cloves, salt and pepper. Stir into soup. Let cook for a few more minutes and then remove from heat. Garnish with chopped parsley and serve.

Ease of Preparation: Easy

Preparation Time: 15 min

Cook Time: 20 min

Servings: serves 4 to 6

Recipe By: Liliana Pavicic and Gordana Pirker-Mosher

From:  The Best of Croatian Cooking
Used with permission of Hippocrene Books