Ingredients

• Ingredients Scale 1x2x3x 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 7 – 8 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

Preparation

• 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.