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Mushroom and Buckwheat Soup




Source of Recipe


The Oregonian-Published October 18, 2011


Recipe Introduction


Makes 4 servings


List of Ingredients




1/2 ounce dried porcini or shiitake mushrooms (about 1/2 cup)
1 cup warm water
2 tablespoons olive oil (divided)
1 onion, chopped
2 ribs celery, diced
12 ounces fresh white button mushrooms, chopped
1 teaspoon salt, plus additional to taste
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1 bay leaf
1 tablespoon tomato paste
1/2 cup buckwheat groats, such as Bob's Red Mill brand (see note)
1/2 cup white wine
4 cups homemade or purchased gluten-free beef broth (such as Imagine brand)
1 teaspoon white wine vinegar
1/4 cup chopped fresh Italian (flat-leaf) parsley and/or fresh dill
Freshly ground black pepper





Recipe



Put the dried mushrooms in a bowl and cover with 1 cup of warm water. Let the mushrooms soak while you start the soup.

In a medium pot, heat 1 tablespoon of the oil over moderate heat. Add the onion and celery and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the remaining tablespoon of oil and increase the heat to medium-high. Add the fresh mushrooms and 1 teaspoon salt and cook, stirring occasionally, until mushrooms start to brown, about 10 minutes. (The mushrooms will initially let off a lot of liquid; once the liquid cooks down, the mushrooms will start to brown.)

Remove the dried mushrooms from the bowl (reserve the soaking liquid) and chop them. Strain the soaking liquid into a measuring cup, leaving any grit in the bowl. Add enough water to equal 1 1/2 cups. When the fresh mushrooms start to brown, add the rehydrated chopped mushrooms to the pot. Stir in the paprika, cayenne, bay leaf, tomato paste and buckwheat. Add the wine, beef broth and mushroom soaking liquid/water to the pot. Bring the soup to a boil. Reduce the heat and simmer, partially covered, until the buckwheat is tender, 15 to 20 minutes. Stir in the vinegar and the herbs. Add black pepper and additional salt (if necessary) to taste. The buckwheat will continue to absorb liquid as it cools. If the soup gets too thick, add a bit more broth or water to your liking.

Note: Bob's Red Mill buckwheat groats are available at New Seasons, Whole Foods or online at bobsredmill.com.