Breton Mushroom Buckwheat Soup | French Rustic Autumn Soup

Thoroughly rinse the buckwheat groats in a fine sieve under cold running water, then let them drain well.

Clean the cremini mushrooms with a paper towel or a soft brush, then cut into even wedges or thicker slices. Finely chop the shallots and garlic cloves.

In a dry, heavy-bottomed pot, toast the buckwheat groats over medium heat for 2-3 minutes until they start to release a pleasantly nutty aroma, then remove and set aside in a bowl.