Mushroom Soup with Legumes & Buckwheat

Mushroom Soup with Legumes & Buckwheat

recipe by

300
calories
16
ingredients
5
servings
3.52

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Ingredients

1 onions medium
1 carrots small
1 piece celery stick
2 cloves garlic
1 bunch parsley
1 cup mushrooms Chanterelles, scrubbed and cleaned
2 cups fresh mushrooms choice, I used Cremini, as they're amongst my favorites
1/2 cup dried beans soaked overnight, pick a variety that purées easily, like black-eyed peas or cannellini
1/2 cup dried split peas soaked overnight or for 24 hours
1/2 cup buckwheat
1 handful dried porcini mushrooms mushooms, rehydrated for several hours
5 cups vegetable stock or an organic veggie bouillon cube

Recipe Instructions

Read the instructions at Hortus

Nutrition Facts

300
calories
7
g fat
7
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 7
SmartPoints: 9