Photo: Mushroom-Caraway Soup Recipe
Ingredients
- 2 tablespoons unsalted butter
- 1/4 teaspoon caraway seeds
- 10 ounces cremini or white mushrooms, thinly sliced
- Kosher salt and freshly ground pepper
- 3 medium carrots, quartered lengthwise and cut into 1-inch pieces
- 4 cups low-sodium chicken broth
- 1 small red onion, finely diced
- 1 tablespoon red wine vinegar
- 4 slices pumpernickel bread
- 1/3 cup sour cream or creme fraeche
Directions
Melt the butter in a saucepan over medium-low heat. Add the caraway seeds and cook until fragrant, about 1 minute. Add the mushrooms and cook, stirring, until they begin to wilt, about 5 minutes. Add 1/4 teaspoon salt, and pepper to taste. Add the carrots and broth, cover and bring to a simmer. Uncover and cook until the carrots are tender, 10 to 12 minutes. Season with salt and pepper.
Meanwhile, combine the onion, vinegar and a pinch of salt in a bowl and let marinate while the soup simmers. Toast the bread.
Divide the soup among bowls and top with sour cream and the marinated onion. Serve with the toast.
Per serving: Calories 252; Fat 11 g (Saturated 6 g); Cholesterol 28 mg; Sodium 510 mg; Carbohydrate 28 g; Fiber 4 g; Protein 11 g
Photograph by Antonis Achilleos
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By foodpornlova
Portland, OR
on December 10, 2012
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There is nothing impressive about this soup. I'm going to take the leftovers tomorrow and start a soup anew.
By Loani2
on July 14, 2012
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I really love this soup. It's very simple, and as some reviewers have said, it's not as full-bodied, but I don't mind that because I like light broths and I feel it's a bit leaner. Of course, I love vinegar (my friend says there's always one out of five people who's inexplicably a vinegar fanatic, and that's me, so my judgement is a bit biased based on that, so I always use a lot of the marinated raw onion garnish, and just a tad of sour cream, and I think the flavor comes together nicely.
I do think that it would be a bit boring without the onion garnish, which makes it more tangy. I think it would also do well if the chicken broth was switched to beef broth, maybe with a little sherry thrown in.
By ssojitra
Chicago IL
on January 16, 2012
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This soup is missing a lot of things. It's not well rounded or full bodied in texture, and it's pretty bland. I just made a pot of this for this week's lunch, so I'm gonna eat it, but I'm gonna complain about it too!
I did add sauteed onions and a couple cloves of garlic. Next time I'd use this soup as a base and add some chunks of beef, use beef broth, a bouquet of herbs and add barley or brown rice at the end while it's simmering. I realize it will no longer be a low calorie dish, but dude, this soup needs help.
Read all 6 reviews