Ingredients (for 8 servings):

• Mushrooms (button mushrooms) – 200-250 g
• Buckwheat – 100 g
• Potatoes – 3 pcs
• Onion (medium) – 1 pc
• Carrot (medium) – 1 pc
• Processed cheese (soup variety) – 1 pc
• Garlic – 3 cloves
• Herbs – to taste
• Nutmeg – 0.5 tsp
• Salt – to taste
• Oil – for frying
• Broth (or water) – 1.5 liters

Preparation:

1. Prepare 1.5 liters of any broth or the same amount of water.
2. Finely chop one medium or large onion. Grate one medium carrot on a coarse grater. Set them aside.
3. Chop 200-250 grams of button mushrooms or other mushrooms into small pieces and put them in a separate bowl.
4. Dice 3 small potatoes into small cubes.
5. Cut the soup-processed cheese into small pieces so it dissolves faster in the soup.
6. Grate 3 garlic cloves on a fine grater. Finely chop a bunch of herbs and combine them.
7. In a cold broth, add the diced potatoes, chopped cheese, and 100 grams of buckwheat (or 5-6 tablespoons).
8. Turn the heat up to medium-high and let the broth gradually come to a boil, allowing the potatoes and buckwheat to cook slowly and the cheese to dissolve. Stir occasionally to help the cheese melt. If the potatoes release foam, skim it off.
9. Meanwhile, on a separate burner, heat vegetable or butter in a skillet over high heat and add the chopped mushrooms. Sauté them over high heat until the excess liquid evaporates and the mushrooms begin to turn golden.
10. When the mushrooms are golden, reduce the heat to medium, add the onion and carrot, and sauté until they all turn golden brown.
11. Near the end of frying, add half a teaspoon of nutmeg to the skillet. Mix well and fry for a few more minutes. Transfer the skillet’s contents to the pot.
12. Bring the soup to a boil, season with salt to taste, and add the herbs and garlic.

And that’s it! 🙂

Enjoy your meal, and don’t be afraid to experiment!