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Home / Recipes / American

Lunche for 4

Creamy Mushroom Soup (4 servings)

$8.90for 430 minServes 4

Mushrooms and onion simmer in seasoned broth before a buttery flour mixture and cream make the soup smooth and rich.

Creamy Mushroom Soup (4 servings) with its ingredients

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Mushrooms, 13 oz$0.40/oz typical13 oz$5.00Typical price
Onions, 0.15 lb$1.29/lb typical0.15 lb$0.20Typical price
Broth, 12 oz$0.07/oz typical12 oz$0.87Typical price
Butter, 2 oz$0.40/oz typical2 oz$0.80Typical price
Heavy cream, 8.25 oz$0.22/oz typical8.25 oz$1.83Typical price
Total for the servings shown$8.90

Swaps

  • Swap onions for red onionsabout $0.20/lb more at typical prices
  • 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

Dried herbs, spices and seasoning blendsFlourSalt and pepperWine, beer and spirits

Not included in the cost.

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

AmericanBudgetLunchesBack to schoolCold-weather comfortWinter

Typical price

$2.23 per serving$8.90 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

  • 5 cups button mushrooms
  • 1/2 cup onion
  • 1 1/2 cups chicken broth
  • 1/8 tsp dried thyme
  • 4 tbsp butter
  • 3 tbsp all-purpose flour
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 cup cream
  • 1 tbsp cooking sherry

Steps

  1. Melt 2 tablespoons of butter in a 4-quart pot over medium heat.
  2. Cook the mushrooms and onion for 7 to 8 minutes, until softened and lightly browned.
  3. Melt the remaining butter in the pot, stir in the flour, and cook for 1 minute.
  4. Gradually whisk in the chicken broth, then add the thyme, salt, and pepper.
  5. Simmer the soup for 8 minutes, stirring often, until slightly thickened.
  6. Stir in the cream and sherry, and heat for 3 to 4 minutes without boiling.

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