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Home / Recipes / American

Lunche for 4

Creamy Mushroom Soup

$12.92for 435 minServes 4

Mushrooms and shallots simmer with wine, broth, and cream, while garlic sourdough slices toast until crisp.

Creamy Mushroom Soup with its ingredients

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Butter, 1.5 oz$0.40/oz typical1.5 oz$0.60Typical price
Mushrooms, 16 oz$0.40/oz typical16 oz$6.40Typical price
Leeks and shallots, 0.25 lb$3.49/lb typical0.25 lb$0.82Typical price
Garlic, 0.5$0.75 each typical0.5$0.38Typical price
Heavy cream, 6.25 oz$0.22/oz typical6.25 oz$1.37Typical price
Mint, a little$1.99 each typicala little$0.12Typical price
Bagels, 0.5$0.70 each typical0.5$0.35Typical price
Total for the servings shown$12.92

Swaps

  • Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
  • Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Olive and cooking oilFlourWine, beer and spiritsSalt and pepperDried herbs, spices and seasoning blends

Not included in the cost.

  • 35 minstart to table
  • Easydifficulty
  • 4servings as written
  • $$typical cost tier

AmericanVegetarianBudgetLunchesCold-weather comfortWinter

Typical price

$3.23 per serving$12.92 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 3 tbsp butter
  • 1 tbsp olive oil
  • 16 oz mushrooms
  • 1 1/2 shallots
  • 4 cloves garlic
  • 1/4 cup all-purpose flour
  • 1/2 cup white wine
  • 3/4 cup heavy cream
  • 1 tsp salt + more to taste (optional)
  • freshly ground black pepper to taste (optional)
  • 1 tbsp fresh thyme
  • 1/2 loaf of sourdough bread
  • 1/2 cup olive oil
  • 1 clove garlic
  • salt to taste (optional)
  • freshly ground black pepper to taste (optional)

Steps

  1. Heat the oven to 400 F and place the bread slices on a baking sheet.
  2. Brush the bread with half the olive oil, rub with the sliced garlic, and toast for 8 to 10 minutes.
  3. Melt the butter with the remaining tablespoon of olive oil in a large pot over medium heat, then cook the mushrooms and shallots for 8 minutes.
  4. Add the four garlic cloves and cook for 1 minute, then stir in the flour and cook for 2 minutes.
  5. Add the wine and broth, then simmer for 10 minutes, stirring occasionally.
  6. Stir in the cream, salt, pepper, and thyme, cook for 3 minutes, and serve with the toasted bread.

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