Cremini Mushroom Soup with Buckwheat

Place the chicken breast fillet in 1.5 liters of water and bring to a boil. Salt the broth and simmer over low heat for 20 minutes.

Peel the onion and finely chop it.

Slice the mushrooms.

Sauté the onion in vegetable oil for 5 minutes.

Add the mushrooms, stir, and cook for 15–20 minutes or until all the released liquid has evaporated.

Peel the potatoes and cut them into small sticks.

Peel the carrots and cut them into small sticks.

Remove the cooked chicken fillet from the broth. Add the potatoes to the broth.

Add the carrots.

Stir in the rinsed buckwheat. Cook for 15 minutes.

Cut the fillet into small sticks.

Finely chop the parsley.

Season the soup with pepper and add the bay leaf. Add the sautéed mushrooms and onion and cook for 5 minutes.

Add the pieces of chicken fillet.

Add the parsley and turn off the heat.

The cremini mushroom soup is ready.