Mushroom soup with buckwheat

Ingredients

• 150 g Buckwheat
• 3 clove Garlic
• 300 g Brown mushrooms
• 2 tsp Sweet red paprika powder
• 1 pcs Celery stick
• 1 pcs Onions
• 1/2 tsp Extra virgin olive oil
• 1 pcs Yellow peppers
• 3 pcs Parsley root
• 2 pcs Bay leaves
• 1/2 tbsp Tarragon
• 1 bunch Parsley, fresh
• 1/2 tsp Fresh ground salt
• 2 pinch Black pepper, ground

Method

1. Soak the buckwheat in cold water for 4 hours, then drain.
2. Sauté the finely chopped onion and garlic in the fat, add a little water, sprinkle with the red pepper and add the chopped peppers. Cook for 5-10 minutes and add the diced leaf vegetables.
3. Add about 2 litres of water, salt and pepper, add the bay leaf and cook until the vegetables are tender.
4. Add the tarragon and the sliced brown mushrooms.
5. Cook for 10 minutes, then add the soaked buckwheat and cook for a further 15 minutes.
6. Sprinkle in the chopped parsley and simmer for 1-2 minutes.