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MUSHROOM & BUCKWHEAT SOUP

This Mushroom & Buckwheat Soup is a gluten-free version of mushroom barley soup. It’s full of flavor, texture and will surely become a favorite!

top down view of bowl with serving of mushroom buckwheat soup with items surrounding.

With all the chili recipes I’ve made lately, I decided it was time to add another soup to the recipe collection. This quick and healthy soup was inspired by a friend of mine who shared a picture of her mushroom & buckwheat soup on Facebook and I fell in love.

Off I went googling to research and pull together this easy vegan soup recipe filled with earthy mushrooms, healthy buckwheat, leeks, carrots, and wonderful herbs. And I’m sure you’ll enjoy this simple, honest soup as much as I do!

What is Buckwheat?

Let’s talk a little about buckwheat before we get to the recipe. Despite its name, buckwheat, aka kasha once toasted, does not contain wheat or belongs to the wheat family.

It’s a gluten-free seed, sometimes considered a grain, with a good amount of protein, containing 6 grams per 1/4 cup dry. They have a mild, earthy flavor. Once roasted, the flavor will intensify lending a nuttier flavor.

Raw buckwheat groats work great in soups, cereals, and raw cookies so far that I have tried. I’m sure there are many more uses for this nutritious seed. In this recipe, they will plump up and soften making them a great replacement for the traditional barley that is served in this soup.

You can purchase these Anthony’s Organic Raw Buckwheat Groats or these Arrowhead Organic Toasted Buckwheat Groats (affiliate links). I made the mistake of buying the latter, but wasn’t too disappointed as they are great as well.

top down view of ingredients needed to make mushroom buckwheat soup.

Ingredients You’ll Need

In this easy soup recipe, leeks, celery, carrots, mushrooms, and buckwheat groats are simmered with herbs until groats are nice and tender, creating a delicious and hearty vegan soup perfect for lunch, dinner, or meal prep.

Here is everything you will need:

  • Leeks – can sub with onion
  • Celery
  • Carrots
  • Mushrooms – use cremini, shitake and/or oyster
  • Buckwheat groats – for the most neutral taste use raw, as kasha (toasted buckwheat) will add flavor
  • Thyme – fresh or dried
  • Fennel seeds – optional
  • Vegetable broth – or water + vegetable paste (my fav veg paste is this Better Than Bouillon (affiliate link), using 1 teaspoon for this recipe)
  • Lemon
  • Salt & pepper
  • Parsley – to serve
top down view showing the process of adding vegetables to pot to be sauteed.

How To Make Mushroom Buckwheat Soup

Making mushroom buckwheat soup is super simple and only takes about 30 minutes!

  • In a large dutch oven or stock pot, heat oil over medium heat, add leeks and saute until softened, about 5 minutes.
  • Add in carrots, celery, mushrooms, thyme and optional fennel seeds, cook another 4 minutes, stirring frequently.
top down view showing the process of adding liquids to pot of veggies to make mushroom buckwheat soup.
  • Add in the buckwheat groats, broth, lemon juice and salt & pepper (shown above), and bring to a boil, partially cover, reduce heat to low and simmer for 15 minutes (shown below).

And now your soup is ready to enjoy!

top down view freshly made pot of mushroom buckwheat soup with items surrounding.

How To Store Leftovers

  • Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
  • Freezer: This Mushroom + Buckwheat Soup is freezer friendly and freezes well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. Let thaw before reheating.
  • Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm.
  • Meal prep: This soup is great for meal prep. Simply add more liquids to the soup if it thickens up due to the buckwheat absorbing the water. It’s great with homemade Artisan Bread or Naan on the side for soaking up the juices.
side angle view of pot full of freshly made mushroom buckwheat soup with wooden spoon.

Serving Suggestions

Serve this soup alone or with something on the side for an extra hearty meal. Here are a few of my favorite pairings with this mushroom + buckwheat soup:

top down view of bowl with serving of mushroom buckwheat soup with items surrounding.

More Healthy Soup Recipes!

If you try this healthy mushroom soup recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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MUSHROOM + BUCKWHEAT SOUP

For those looking for a gluten-free version of Mushroom & Barley soup, this recipe using buckwheat groats is it! It’s a hearty soup with lots of texture and flavor.

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 minutes
  • Yield: Serves 4 – 6 1x
  • Category: Soup
  • Method: simmer
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 2 tablespoons olive oil or 1/4 cup water (for water saute)
  • 2 leeks, sliced lengthwise and thinly sliced (green and white part only) or 1 large onion, diced
  • 2 celery ribs, sliced (a few chopped leaves is great too)
  • 2 large carrots, peeled and diced (or thinly sliced)
  • 1 1b. (16 oz or 453g) mushrooms, sliced
  • 1 cup (175g) buckwheat groats (raw pref – kasha ok too), rinsed
  • 2 teaspoons thyme
  • 2 teaspoons fennel seeds, optional
  • 78 cups low-sodium vegetable or mushroom broth, or water
  • 1 lemon, juice of
  • mineral salt & pepper, to taste
  • 1/2 cup flat leaf parsley, chopped to garnish

Instructions

Saute: In a large dutch oven or stock pot, heat oil over medium heat, add leeks and saute until softened, about 5 minutes. Add in carrots, celery, mushrooms, thyme and optional fennel seeds, cook another 4 minutes, stirring frequently.

Add remaining ingredients: Add in the buckwheat groats, broth, lemon juice and salt & pepper, and bring to a boil, partially cover, reduce heat to low and simmer for 15 minutes.

Serve garnished with a sprinkle of parsley and a side of crusty artisan bread or gluten free bread of choice.

Serves 4 – 6

Store: Leftovers can be stored in the refrigerator for up to 5 days, in a covered container. For longer storage, keep in the freezer using freezer safe containers for up to 2 – 3 months. Let thaw before reheating.

Notes

For the mushrooms, feel free to use one or more of the following: shitake, oyster, porcini, button, cremini or baby bella’s. Feel free to add extra mushrooms to the soup if you like!

For the liquid I used about 8 cups. Start with the smaller amount and add more as you see fit.

I completely forgot to top with parsley for the photos. It will add a nice fresh bright flavor to the soup!

Feel free to use pearl barley, which is not gluten free, in place of the buckwheat groats. Just be sure to cook your soup for about 20 to 30 minutes, until barley is tender.

Updated: Mushroom + Buckwheat Soup was originally published in November 2013. It has been retested and updated with new photos and helpful tips in February 2020. Recipe has stayed the same and is still delicious!

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21 Comments

  1. This was really good! I had a bunch of kasha I had bought in bulk and was looking for something I could use them in for dinner. This was just the ticket! The broth was flavorful and the soup itself actually more substantial than you might think. By the way, the instructions say that the fennel seeds are optional, but don’t leave them out! The fennel really boosts the flavor.

  2. 45 kg mushrooms? That cannot be right, right?

    1. Julie | The Simple Veganista says:

      Oops, that was a typo – the amount is 453g. Thanks for pointing it out!

  3. I just made this soup, and it was delicious! I am not vegan, so I added some pan seared chicken breasts (cubed) at the end. This recipe will definitely be added to the winter soup rotation!

  4. Marcia Benson says:

    Just made this easy soup. I’ve never eaten buckwheat before so it’s a bit different but good.

  5. This soup is great. I just made 1 1/2 times the amount of the recipe. I added 1/4 cup of basmati rice. Instead of parsley, I added spinach at the very end, after the cooking was done. This was my first experience with buckwheat groats in many years (long ago I used to prepare these in the Russian way – as ‘kasha’).

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