Ever use the spice Caraway? Me neither…so I was intrigued. I love the scent of it…and the taste. Makes me think of a warm rye bread….yummo! This soup comes together quick and it was a crowd pleaser in my house ;)
Chop up the mushrooms….
Melt the butter…
Slice up the carrots…
Toss in the caraway seeds when the butter melts.
Toss in mushrooms and let them soften…then toss in carrots. I say toss, I mean gently place…but whatever…however you roll is ok by me. It’s all just food right :)
Stir in the chicken stock and simmer.
Yes…this is a half eaten bowl of soup…yes, I did stop eating to grab my camera when I realized I had forgotten to take the soups beloved “beauty” shot. Yes, I did burn my tongue…I was that hungry. Amen.
- 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
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.