1/2 cup buckwheat (whole white ou roasted)

3 cups vegetale juice or 2 1/2 cups tomato juice

1/4 cup celery, sliced

1/4 cup onion, sliced

1/4 green pepper, sliced

2 cups bouillon or seasoned water

2 tbsp. butter

2 tbsp. whole wheat flour

1 pinch brown sugar

1 tsp. basil

1/2 tsp. marjoram


Combine tomato or vegetale juice with onion, green pepper and celery. Bring to a boil, reduce heat, cover, and let simmer 15 minutes. Bring to a boil 1 cup of the bouillon and then add buckwheat. Reduce heat, cover and let cook 10 minutes.

In another saucepan melt butter. Stir in flour and cook, stiring, until smooth and blended. Stir in remaining 1 cup bouillon until thickened. Add rest of ingerients. 

Serve with sour cream