Mushroom soup with buckwheat

Ingredient	Measure
Mushrooms	150g
Buckwheat	50g
Vegetable Oil	4 tbs
Onion	40g
Garlic	2 cloves
Bay Leaf	1
Vegetable Stock Cube	1tbsp
Sour Cream	50 ml
White Wine Vinegar	Dash
Parsley	Top

Chop the onion and garlic, slice the mushrooms and wash the buckwheat. Heat the oil and lightly sauté the onion. Add the mushrooms and the garlic and continue to sauté. Add the salt, vegetable seasoning, buckwheat and the bay leaf and cover with water. Simmer gently and just before it is completely cooked, add pepper, sour cream mixed with flour, the chopped parsley and vinegar to taste.