Mushroom soup with buckwheat

Croatian   Side

1 Feuille de laurier
2 cloves Ail
150g Champignons
Top Persil
50 ml Crème aigre
4 tbs Huile végétale
1tbsp Cube de bouillon de légumes
40g Oignon
Dash Vinaigre de vin blanc
50g Sarrasine
  1. Chop the onion and garlic, slice the mushrooms and wash the buckwheat. Heat the oil and lightly sauté the onion. Add the mushrooms and the garlic and continue to sauté. Add the salt, vegetable seasoning, buckwheat and the bay leaf and cover with water. Simmer gently and just before it is completely cooked, add pepper, sour cream mixed with flour, the chopped parsley and vinegar to taste.