📝 About This Recipe
Inspired by the deep, earthy traditions of Eastern Europe, this soup marries the nutty intensity of toasted buckwheat with the umami-rich profile of wild and cultivated mushrooms. Each spoonful offers a comforting texture and a complex, woodsy aroma that evokes the feeling of a cozy hearth on a crisp autumn evening. It is a nutrient-dense, gluten-free masterpiece that elevates humble grains into a sophisticated, soul-warming meal.
🥗 Ingredients
The Aromatics
- 3 tablespoons Unsalted Butter (can substitute with olive oil for a vegan option)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small rounds)
- 2 pieces Celery Stalks (finely sliced)
- 3 pieces Garlic Cloves (minced)
Mushrooms and Grain
- 12 ounces Cremini Mushrooms (cleaned and sliced)
- 1/2 cup Dried Porcini Mushrooms (rehydrated in hot water and chopped)
- 3/4 cup Toasted Buckwheat Groats (Kasha) (rinsed thoroughly)
Liquids and Seasoning
- 6 cups Vegetable or Beef Stock (high quality or homemade)
- 1 cup Reserved Mushroom Soaking Liquid (strained through a coffee filter)
- 3 sprigs Fresh Thyme (leaves removed from stems)
- 1 piece Bay Leaf (dried)
- 1 tablespoon Soy Sauce or Tamari (for extra depth of color and umami)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/4 cup Fresh Dill (chopped)
- 1/2 cup Sour Cream or Crème Fraîche (for serving)
👨🍳 Instructions
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1
Begin by placing the dried porcini mushrooms in a small bowl and covering them with 1 cup of boiling water. Let them steep for 20 minutes until softened.
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2
Rinse the buckwheat groats under cold water until the water runs clear. Drain well and set aside.
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3
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once foaming, add the onions, carrots, and celery.
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4
Sauté the vegetables for 8-10 minutes until the onions are translucent and the carrots begin to soften slightly.
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5
Increase the heat to medium-high and add the sliced cremini mushrooms. Cook, stirring occasionally, for about 7 minutes until the mushrooms have released their moisture and turned a deep golden brown.
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6
Stir in the minced garlic and fresh thyme. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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7
Remove the porcini mushrooms from their liquid (reserve the liquid!) and chop them finely. Add the chopped porcini to the pot.
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8
Slowly pour in the reserved mushroom soaking liquid, leaving any grit behind at the bottom of the bowl. Add the stock, soy sauce, and the bay leaf.
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9
Bring the liquid to a gentle boil, then stir in the rinsed buckwheat groats.
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10
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes. The buckwheat should be tender but still hold its shape (al dente).
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11
Remove the bay leaf. Season with salt and freshly cracked black pepper to taste.
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12
Turn off the heat and let the soup sit for 5 minutes; this allows the buckwheat to finish absorbing the flavors of the broth.
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13
Ladle the hot soup into warmed bowls. Top each serving with a generous dollop of sour cream and a sprinkle of fresh dill.
💡 Chef's Tips
Always use 'Toasted' buckwheat (Kasha) for this recipe; untoasted green buckwheat will result in a mushy texture and lack that signature nutty flavor. If the soup becomes too thick upon standing (buckwheat continues to absorb liquid), simply thin it with a splash of extra stock or water when reheating. For a deeper flavor, sear the fresh mushrooms in batches to ensure they brown properly rather than steaming in the pot. Don't skip the soy sauce; it acts as a secret seasoning that enhances the natural earthiness of the mushrooms without making the dish taste like soy.
🍽️ Serving Suggestions
Serve with a thick slice of toasted dark rye bread slathered with salted butter. A crisp, dry white wine like a Pinot Grigio or a light-bodied red like Pinot Noir cuts through the richness beautifully. Pair with a side of fermented pickles or a fresh cucumber and radish salad for a bright contrast. For a heartier meal, add a side of roasted root vegetables or a simple kale salad with lemon vinaigrette.