Mushroom - Buckwheat Soup

I love mushrooms in all possible dishes! For this soup Portabello, Champignons, Shiitake or dried Porcini can be used.
Dried porcinis work especially well for this all-time Russian favorite. 

Ingredients

• 2 liters of water
• 1 cup of buckwheat
• 2 Portobella mushrooms (or champignon)
• 2 pieces of parsnips
• 3 carrots
• 1 celery root
• 1 onion
• 2 sticks of celery
• 1 bay leaves
• 1 Tbsp spoon of olive oil
• Himalayan sea salt

Instructions

1. Cut all vegetables into half-inch cubes/pieces.
2. Drop buckwheat, chopped celery-root, parsnips and carrots into a small stockpot with water, cook for 10 minutes at a low boil.
3. While hard vegetables are boiling, sauté onions with a little bit of olive oil.
4. Add sautéed onions, mushrooms and the remaining vegetables, salt, and bay leaves to the pot.
5. Cook on low heat for another 25 minutes, then close the lid of the pot and let it cool off.

by Natasha