Buckwheat soup with porcini

Ingredients

• 120 ml Buckwheat
• 120 ml Dried porcini mushrooms
• 3 clove Garlics
• 2 tbsp Spelt flour
• 1 l Water
• 2 pcs Bay leaf
• 1/2 tsp Extra virgin olive oil
• 300 g Greek yogurt, low fat
• 1/2 tsp Fresh ground salt
• 2 pinch Black pepper, ground

Method

1. Wash the buckwheat thoroughly. Fry in a pan without fat until completely dry. Then add water and salt. Bring to the boil, then when it is boiling, lower the heat and simmer under a lid until tender.
2. Remove the mushrooms from the heat and set aside for a few minutes. Strain. Do not discard the juice. Chop the mushrooms and fry them in fat with garlic. Add the cooked buckwheat and stir.
3. Pour in water or stock and add the soaking liquid from the mushrooms. Add two bay leaves and season with salt and pepper. Cook together.
4. Mix the sour cream thoroughly with the flour and a ladleful of the hot stock, then whisk into the soup.