Potato soup with buckwheat

Healthy thick cottagers´ soup

Ingredients:

2 handfuls		dried mushrooms
50 g		butter
50 g		buckwheat flour
50 g		cracked buckwheat
2 l		broth
3		large potatoes
1		large carrot
1/4		celery root
1		onion
1		salt and pepper, marjoram
1		egg
2 cloves		garlic

 

Instructions:

1. Using the grinder, coarsely grind the buckwheat to get cracked buckwheat and grind it finely to get buckwheat flour ● Slice the carrot, celery root and parsley ● Dice the potatoes ● Put the mushrooms in a cup of water
2. Sauté the finely chopped onions and vegetables on a spoonful of butter until soft ● In a sufficiently large pot, melt the butter and whisk in flour over medium heat (for about 3 to 4 minutes) ● Stirring constantly, slowly add the broth ● Add potatoes, mushrooms with water and sautéed vegetables, salt, pepper, ground garlic and marjoram ● Cook over low heat for 20 to 30 minutes 
3. Add seasoning to taste ● Stirring constantly, add whisked egg into the soup a little at a time ● Switch off the cooker and add crushed buckwheat ● Let it sit for about 20 to 30 minutes and serve ● If required, warm the soup up, but do not bring to the boil