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.
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.
[shopeat_button]
Great soup! Sounds amazing! And I love that you got to eat and then take the shot. Wonderful! Love Caraway by the way. :)
Looks yummy! I plan to try it out this week.
I like to add caraway seeds to my sauerkraut. Also, when I was growing up my mom would add caraway seeds to her pot as she boiled potatoes. She saved the caraway seeds when she drained the potatoes. Then, in a separate pan she'd melt some butter, add sour cream to the butter, put the caraway seeds into the sauce and pour it over the potatoes that had been coarsely mashed. Delish! May have to make that this week, too!
It looks delish! I'll have to give the recipe a try sometime. It's starting to feel like soup season :)
Okay so I started yet another diet today but now am going to have to start it tomorrow as I REALLY need to eat this soup tonight with a huge piece of crunchy bread!! Simply love mushrooms so it's sad the 'men' in my life (hubby & two sons) hate them….more soup for me!! Yay! Bless you.