Mushroom-Caraway Soup

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
Save 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

  1. 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.
  2. Meanwhile, combine the onion, vinegar and a pinch of salt in a bowl and let marinate while the soup simmers. Toast the bread.
  3. Divide the soup among bowls and top with sour cream and the marinated onion. Serve with the toast.

Hot and Sour Soup

Cream of Wild Mushroom Soup

Hot and Sour Thai Soup: Tom Yum Goong

Cream of Mushroom Soup