Mushroom Buckwheat Soup

Steps

1. Begin by chopping the onion and garlic finely. Slice the mushrooms and rinse the buckwheat thoroughly.
2. In a pot, heat vegetable oil over medium heat and sauté the chopped onion until translucent.
3. Add the sliced mushrooms and minced garlic to the pot, cooking until the mushrooms are tender.
4. Stir in salt, vegetable stock cube, buckwheat, and bay leaf, then pour in enough water to cover the mixture.
5. Allow the soup to simmer gently until the buckwheat is nearly cooked through.
6. Just before serving, add freshly ground black pepper, sour cream mixed with a bit of flour for thickness, chopped parsley, and a splash of white wine vinegar to taste.