I was wandering the aisles of Zerbo’s in Livonia recently when I came across a bag of buckwheat. Despite it’s name, I know it’s gluten-free. Since it’s a grain I haven’t tried cooking with it yet, I impulsively bought some.
Usually, I start with a recipe first— but now I just had an ingredient. Then I thought of a soup I’ve missed: mushroom barley soup, off limits as barley has gluten. And while I know the snow is melting, it’s still good soup weather.
The buckwheat cooks up quickly, and has a lovely earthy, nutty flavor that pairs well with the mushrooms. The texture is very reminiscent of barley, but without the pesky gluten.
Feel free to substitute your favorite kind of mushrooms in this soup! I know that four cups of mushrooms looks like a lot, but they really shrink down once you start cooking them.
1 medium yellow onion, finely diced
1 medium carrot, chopped
1 tbsp red wine
2 tbsp olive oil
2 cups white button mushrooms
2 cups crimini mushrooms
1/2 cup buckwheat groats
8 cups vegetable or mushroom stock
2-3 cloves minced garlic
1/2 tbsp sage
1/2 tbsp thyme
1/2 tbsp parsley
1-2 bay leaves
2 cups fresh spinach
salt and pepper, to taste
1. Saute the onions and carrot in olive oil until the onion turns translucent.
2. Add the mushrooms, garlic, red wine and a bit of sea salt. Saute until the mushrooms are brown and start to soften.
3. Add the stock, buckwheat and spices.
4. Bring to a boil, then reduce heat to a simmer. Add the fresh spinach, and cover.
5. Simmer the soup until the buckwheat is cooked through— about 15 to 20 minutes.