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$0.40/oz typical	5.25 oz	$2.12Typical price
	Quinoa, couscous, barley$0.20/oz typical	1.75 oz	$0.35Typical price
	Onions$1.29/lb typical	a little	$0.11Typical price
	Garlic$0.75 each typical	0.25	$0.15Typical price
	Broth or stock$0.07/oz typical	0.5 oz	$0.04Typical price
	Sour cream or plain yogurt$0.14/oz typical	1.75 oz	$0.25Typical price
	Fresh herbs (cilantro, parsley, basil)$1.49 each typical	0.25	$0.37Typical price
Total for the servings shown		$4.98

Pantry staples you likely have

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

Not included in the cost.

Swaps

Swap Onions for Red onionsabout $0.20/lb more at typical prices
Swap Sour cream or plain yogurt for Yogurtabout $0.02/oz less at typical prices

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.