Heat 2 tablespoons of olive oil in a large stock pot. Add finely sliced mushrooms and cook with a pinch of salt until they are browned. This should take under 15 minutes.
Heat the remaining 2 tablespoons of olive oil in another skillet. Add onions and carrots and cook until fragrant and browned. Stir into the browned mushroom mixture.
Bring to simmer and simmer uncovered for 20 minutes. Taste the broth and season with some more salt and pepper. To avoid for the soup to be over salted, do not over season at this point as the broth will continue to reduce as it simmers.
Add diced potato and buckwheat and continue simmering for another 20 minutes until tender. Adjust consistency with more water if the soup is too thick. Towards the end of cooking stir in soy sauce for extra umami taste, if using. Season with additional salt and pepper to taste. I like to also top with some Parmesan. Serve.
Ingredients
Directions
Heat 2 tablespoons of olive oil in a large stock pot. Add finely sliced mushrooms and cook with a pinch of salt until they are browned. This should take under 15 minutes.
Heat the remaining 2 tablespoons of olive oil in another skillet. Add onions and carrots and cook until fragrant and browned. Stir into the browned mushroom mixture.
Bring to simmer and simmer uncovered for 20 minutes. Taste the broth and season with some more salt and pepper. To avoid for the soup to be over salted, do not over season at this point as the broth will continue to reduce as it simmers.
Add diced potato and buckwheat and continue simmering for another 20 minutes until tender. Adjust consistency with more water if the soup is too thick. Towards the end of cooking stir in soy sauce for extra umami taste, if using. Season with additional salt and pepper to taste. I like to also top with some Parmesan. Serve.
