Dinner for 1

Mushroom Buckwheat Soup

Name: Mushroom Buckwheat Soup
Total time: 45 min
Yield: 1 servings
Cuisine: Eastern European
Ingredients: 150 g mushrooms; 50 g buckwheat; 4 tbsp vegetable oil; 40 g onion; 2 cloves garlic; 1 bay leaf; 1 tbsp vegetable stock cube; 50 ml sour cream; 1 dash white wine vinegar; top parsley

$19.94for 445 minServes 1

Mushrooms and buckwheat simmer with garlic and stock, then finish with sour cream and vinegar for a hearty soup.

Photo: TheMealDB

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Mushrooms, 5.25 oz$0.40/oz typical	5.25 oz	$2.12Typical price
	Quinoa, 1.75 oz$0.20/oz typical	1.75 oz	$0.35Typical price
	Onions, a little$1.29/lb typical	a little	$0.11Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.15Typical price
	Broth, 0.5 oz$0.07/oz typical	0.5 oz	$0.04Typical price
	Sour cream, 1.75 oz$0.14/oz typical	1.75 oz	$0.25Typical price
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.37Typical price
Total for the servings shown		$4.98

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap sour cream for yogurtabout $0.02/oz less at typical prices

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsWine, beer and spirits

Not included in the cost.

45 minstart to table
Mediumdifficulty
1servings (the source says 4, which counts pieces)
$$$typical cost tier

Eastern European Vegetarian Budget Family Side dishes Lunches Dinners Cold-weather comfort Winter

Typical price

$4.98 per serving$19.94 for 4

City Store

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

150 g mushrooms
50 g buckwheat
4 tbsp vegetable oil
40 g onion
2 cloves garlic
1 bay leaf
1 tbsp vegetable stock cube
50 ml sour cream
1 dash white wine vinegar
top parsley

Steps

Heat the oil in a large pot over medium heat and cook the onion, garlic, and mushrooms for 7 minutes.
Add the buckwheat, bay leaf, stock cube, and 4 cups water, then bring the soup to a boil.
Lower the heat and simmer for 25 minutes, until the buckwheat is tender.
Remove the bay leaf and stir in the sour cream and vinegar over low heat for 2 minutes.
Season with salt and pepper, then scatter parsley over each bowl.