Ingredients 2 tablespoons olive or grapeseed oil2 leeks, sliced lengthwise and thinly sliced (green and white part only) or 1 large onion, diced2 celery stalks, sliced (a few chopped leaves is great too)2 large carrots, peeled and diced1 1b. (16 oz) mushrooms, sliced1 cup buckwheat groats (use either raw or toasted), rinsed2 teaspoons thyme2 teaspoons fennel seeds7 - 8 cups vegetable or mushroom broth, or 7 - 8 cups water with 2 vegetable boullion cubesjuice of 1 lemon, optionalmineral salt & fresh cracked pepper, to taste1/2 cup flat leaf parsley, chopped to garnish In a large dutch oven or stock pot, heat oil over medium heat, add leeks and celery, cook, stirring occasionally until softened, about 5 minutes. Add in carrots and mushrooms, cook another 4 minutes. Add in groats, thyme, fennel seeds, broth, lemon juice and salt & pepper, bring to a boil, partially cover, reduce heat to low and simmer for 15 minutes. Serve garnished with a sprinkle of parsley and a side of crusty artisan bread or gluten free bread of choice. Serves 4 - 6 Notes: For the mushrooms, feel free to use one or more of the following...shitake, oyster, porcini, button, cremini or baby bella's. I used a combination of shitake, oyster and baby bella's but all one kind would be great too! Feel free to add extra mushrooms to the soup if you like! For the liquid I used about 8 cups. Start with the smaller amount and add more as you see fit. I completely forgot to top with parsley for the photos. It will add a nice fresh bright flavor to the soup! Feel free to use pearl barley, which is not gluten free, in place of the buckwheat groats. Just be sure to cook your soup for about 20 to 30 minutes, until barley is tender.