Mushroom soup with buckwheat mash
Mushroom season is ahead of us, so let's find a soup recipe. This one is thick and creamy, without potatoes, and we eat buckwheat flour mash with it. Sometimes that soup is the beginning of our meal, then without porridge.
Preparation steps
- We clean the mushrooms and cut them into slices. Clean the onion and chop finely. Squeeze the garlic. Finely chop the carrot and parsley root.
- Fry the chopped onion in oil, when it becomes glassy add the chopped parsley root and carrot. Stir for a few minutes, over medium heat, then add the mushrooms. Stir and when the mushrooms release water, add salt and pepper and thyme (thyme), marjoram and šetraj. When the liquid evaporates, add the wine, garlic and a little chopped green parsley. Drizzle with so much water that the mushrooms are barely covered and in a covered pan, stirring occasionally, cook for 10 minutes.
- In a bowl with a whisk, mix the cooking cream, dried and ground mushrooms (if you don't have dried mushrooms, help yourself with a little instant mushroom soup, but it's not necessary), and flour, add a little water. Make sure there are no lumps.
- Pour the contents into a bowl with mushrooms, stir and add as much water as you want our soup to be thick. If it is too thick for us, we can add more water after it is done.
- Towards the end of cooking, if necessary, add more salt, pepper and some spices, and finally, when we turn off the heat, add chopped parsley. Serve as a hearty soup or as a main course with buckwheat flour mash.
Serving
I added buckwheat flour mash in an instant variant. Three parts water and one part flour is the ratio. When the water is hot, add salt and a little fat, and pour the instant flour and mix until the mass is combined and there are no lumps. Leave on low heat for another five to ten minutes, in a covered pan, stirring occasionally.
