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.
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.
Serving size about 1 3/4 to 2 cups
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.
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.