The Soup Garden · Original editorial recipe

Mushroom, Dill & Buckwheat Soup

Mushroom, Dill & Buckwheat Soup — an original editorial recipe from The Soup Garden.

Estimated 4 servings · about 45 minutes. Allow for preparation, cooling and any optional sides.

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Allergens: Celery; check vegetable broth and all other packaged ingredients for additional allergens.

Preparation and substitutions: Use plain buckwheat groats, not buckwheat flour.

Wash produce and keep utensils clean. Follow all package cooking directions. Refrigerate perishable prepared food promptly in shallow containers at 40°F (4°C) or below, within 2 hours (1 hour above 90°F / 32°C). Rice-specific guidance appears with rice recipes. Check personal allergies and every packaged ingredient; substitutions are not guarantees against cross-contact.

All times and servings remain source estimates, not measured kitchen results. Additional prep, cooling and optional sides may be needed.

Original editorial recipe; not independently kitchen-tested. No measured nutritional analysis or disease-specific suitability is claimed.

FoodSafety.gov: 4 Steps to Food Safety ↗ · source reviewed 2026-11-11
Food Standards Agency: Home food fact checker, Rice ↗ · source reviewed 2026-11-11

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