Leek & Wild Mushroom Stew

This is a easy soup recipe with high nutritious content to add to your healthy meal plan.Try it out with some bread pieces to enhance it's taste.


  • 2 Tbsp Olive Oil
  • 3 Leeks
  • 1 Small Carrot
  • 1 Lb Assorted Wild Mushrooms
  • 1/2 Cup White Wine
  • 1 Tsp Dried Thyme
  • 1 Tsp Dried Sage
  • 1 Cup Buckwheat Groats
  • 5 Cups Mushroom Stock
  • Salt & Pepper To Taste


1. Heat olive oil in a large Dutch oven over medium heat. Add leeks and carrot. Cook 7-8 minutes, or until softened and beginning to turn golden brown. Stir in mushrooms. Cook until juices are released, 3-5 minutes.

2. Add wine, thyme, and sage. Cook 2-3 minutes more, or until liquid has almost evaporated.

3. Add mushroom stock and groats. Bring to a boil, then reduce heat to low. Partially cover and cook 15 minutes, or until groats are tender.

Nutritional Facts


Calories112 Kcal
Total Fat0.3 g
Total Carbohydrates25.4 g
Protein3.1 g