This is an outstanding recipe from mushroom expert Christopher Robbins, who leads foraging expeditions in the Forest Of Dean and here in Bath through our cookery school. This very earthy soup is best made with strongly flavoured field mushrooms and served with rustic bread.
If you have foraging questions, about mushrooms or otherwise, you can find Christopher on Twitter at @phytoforage, and also keep an eye on our upcoming foraging courses!
Mushroom and Buckwheat Soup
Dietary: vegan, gluten free
Buckwheat is the seed of a plant Fagopyrum esculentum related to the dock and native to Russia. You can buy buckwheat either toasted or un-toasted. Un-toasted is good for soups or kasha, which is buckwheat porridge. Toasted buckwheat can be cooked and served in the same way as rice. Buckwheat flour is used for making blinis, and buckwheat noodles are called soba noodles. Buckwheat is gluten free.
Tamari is strong wheat free soya sauce.