Creamy Mushroom & Bulgur Soup

1. 1 Button mushrooms≈ $7.50 per kg 90 g
2. 2 Bulgurpack 500 g ≈ $3.00 17 g
3. 3 Onions≈ $1.60 per kg 15 g
4. 4 Potatoes≈ $2.19 per kg 60 g
5. 5 Butterpack 180 g ≈ $1.58 8 g
6. 6 Sunflower oil 10 ml
7. 7 Cream 20%pack 500 ml ≈ $3.00 35 ml
8. 8 Nutmeg to taste
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Lemon≈ $4.70 per kg 10 g
11. 11 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice mushrooms into even pieces, finely dice the onion³, and cut potatoes⁴ into small cubes.

2. In a pan, heat sunflower oil over medium heat, sauté the onion³ for 3 minutes, then add the mushrooms and cook for 5–7 minutes until golden.

3. In another pan, melt butter¹ over low heat, add bulgur², and toast for 4–6 minutes until nutty-smelling.

4. Bring 400 ml of water to a boil in a pot, add the potatoes⁴, and simmer for 5 minutes.

5. Stir in the bulgur², mushrooms with onion³, and salt, bring back to a boil, then simmer for 15 minutes until potatoes⁴ and bulgur are tender.

6. Gently stir in the cream⁷, add a pinch of nutmeg, and warm through for 2 minutes without boiling.

7. Serve topped with chopped fresh dill⁹ and a splash of lemon¹⁰ juice.

In short

• In the planner this dish is cooked for two days: reheat on day two.