Mushroom-Caraway Soup

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There is nothing impressive about this soup. I'm going to take the leftovers tomorrow and start a soup anew.

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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.

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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.

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Sour cream is an important part of this recipe, otherwise it'll just taste like mushrooms in chicken broth. It gave it some depth to the flavor. Overall, it was good but not my favorite food network recipe. This is the second recipe I've noticed that I've made from the site that has caraway seeds, which is ok, but I wonder if its really meant to add any flavor to such a light tasting broth. I did add some sauteed onions to the broth as well, but really feel as though there was something missing from the soup. Will keep looking for the perfect soup recipe.

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Pretty good, I will make again.
Im brand new to cooking and so I tend to look for simple recipes, this is it!

I added extra mushrooms and let it all simmer much longer than the time outlined to allow the flavors to come together. I also added the onions to the simme, instead of keeping them raw for a topper. I used Fat Free sour cream and although it added a great tangy taste, the look was not appetizing bc it clumped a little.

I'd love to know how to keep the dish on the healthy side and add some richness since it didnt have a lot of depth. Still good though!

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Quick to make. Flavorful. Healthy.