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Main mealVegetarianVeganBalancedGrains & porridges€€

Mushroom Soup with Buckwheat Groats and Fresh Thyme

Name: Mushroom Soup with Buckwheat Groats and Fresh Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Mushrooms, white button; 20 g Mushrooms, shiitake, dried; 150 g Buckwheat, whole grain; 1 large Leeks, bulb and greens, root removed, raw; 2 medium Carrots, mature, raw; 2 clove Garlic, raw; 1200 ml Soup, SWANSON, vegetable broth; 2 tbsp Oil, olive, extra virgin; 1 tbsp Thyme, fresh; 2 piece Spices, bay leaf; Salt, table, iodized; Parsley, fresh

Enjoy the rich, earthy flavors of this mushroom soup with buckwheat groats and thyme. Gluten-free, full of fiber, and made without flour for superior body regeneration.

Prep time15 min

Cook time30 min

Total time45 min

Servings4

Recipe

Mushrooms, white button500 gMushrooms, shiitake, dried20 gBuckwheat, whole grain150 gLeeks, bulb and greens, root removed, raw1 largeCarrots, mature, raw2 mediumGarlic, raw2 cloveSoup, SWANSON, vegetable broth1200 mlOil, olive, extra virgin2 tbspThyme, fresh1 tbspSpices, bay leaf2 pieceSalt, table, iodizedParsley, fresh

Large heavy-bottomed potKnifeCutting boardFine-mesh strainer

Per servingTotal

Calories:279.6 kcal1118.2 kcal

Protein:11.2 g44.6 g

Carbohydrates:43.9 g175.7 g

Fiber:8.1 g32.5 g

Water:476.1 ml1904.2 ml

Fat:9.2 g36.9 g

Micronutrients

Sugar:6.9 g27.7 g

Saturated fat:1.7 g6.6 g

Cholesterol:0 mg0 mg

Sodium:944.2 mg3776.9 mg

Potassium:951.7 mg3806.8 mg

Calcium:68 mg271.9 mg

Iron:2.9 mg11.5 mg

Magnesium:123.5 mg493.8 mg

Zinc:2.3 mg9.2 mg

Phosphorus:291.2 mg1164.7 mg

Vitamin C:12.3 mg49.2 mg

Vitamin A:301.7 µg1206.9 µg

Vitamin D:0.5 µg1.8 µg

Vitamin B12:0.1 µg0.2 µg

Instructions

1Soak the dried porcini mushrooms in 200 ml of hot water for 15 minutes. After this time, drain them (reserve the liquid) and finely chop.
2In a pot with olive oil, sauté the leek and grated carrot until the leek softens. Add the fresh mushrooms and cook over high heat for about 8 minutes, until they release their water and turn golden brown.
3Stir in the garlic, chopped soaked porcini mushrooms, and thyme. Sauté just until the garlic becomes fragrant, then add the rinsed buckwheat groats.
4Pour in the vegetable stock and the reserved porcini soaking liquid (being careful of any sediment). Add the bay leaves.
5Bring to a boil, reduce the heat, and simmer covered for 20–25 minutes, or until the buckwheat groats are tender.
6Remove the bay leaves before serving. Season to taste with salt and generously with pepper.
7Serve the soup in deep bowls and sprinkle with fresh parsley.

Nutritional benefits

Thanks to the high manganese content in buckwheat and beta-glucans in mushrooms, this meal supports energy metabolism and strengthens the immune system.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.