Mushroom-Caraway Soup
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 252
- Total Fat
- 11 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 28 milligrams
- Sodium
- 510 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 11 grams
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 252
- Total Fat
- 11 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 28 milligrams
- Sodium
- 510 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 11 grams
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.
