Polish-style buckwheat and mushroom soup

Ingredients

For 1 serving

• Buckwheat45 g
• Button mushrooms150 g
• Dried mushrooms5 g
• Potatoes80 g
• Carrots1
• Onion40 g
• Eggs1
• Vegetable broth600 ml
• Extra virgin olive oil8 g
• Dill4 g
• Saltto taste

Contains: eggs, celery,

In season: September – November

Method

1. Put the dried mushrooms in a cup of hot water and leave them to soak for 15 minutes. Meanwhile put the egg in a small pan of cold water, bring to the boil and cook for 9 minutes, until hard-boiled; cool it in cold water and peel it.
2. While the mushrooms soak, chop the onion, wipe the button mushrooms with a damp cloth and slice them, peel the potatoes and carrot and dice them into about 1 cm pieces. Rinse the buckwheat. Heat the vegetable stock.
3. Heat the oil in a pot over medium heat and fry the onion and button mushrooms for 5 minutes, until the mushrooms have given off their water and are golden.
4. Squeeze the dried mushrooms, chop them and add them with the potatoes, carrot, hot stock and the soaking water strained through a fine sieve.
5. Add the buckwheat, bring to the boil and cook over medium-low heat for 20 minutes, until the buckwheat and potatoes are tender; season with salt.
6. Cut the hard-boiled egg into wedges, chop the dill and serve the soup with the egg and dill on top.