Beef Buckwheat Soup with Idaho® Potatoes and Broccoli | Idaho Potato Commission

Ingredients

• 2 pounds of stewing beef, such as chuck, cut into 1˝ pieces
• 2 tablespoons canola oil
• Kosher salt
• fresh ground black pepper
• 10 ounces of white button mushrooms, thinly sliced
• 6 ounces of shiitake mushrooms, stems removed, thinly sliced
• 1 large yellow onion, peeled and diced
• 2 celery stalks, diced
• 2 tablespoons minced garlic (about 6 large cloves)
• 12-16 cups low-sodium chicken broth
• 3 carrots, peeled and cut into ¼˝ rounds
• 2 teaspoons dried thyme
• 2 bay leaves
• 1½ pounds yellow flesh Idaho® potatoes, scrubbed cut into 1˝ pieces
• 1 cup kasha (toasted buckwheat groats)
• 1 broccoli crown, cut into small florets