Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 1/4 teaspoon caraway seeds

  3. 10 ounces cremini or white mushrooms, thinly sliced Kosher salt and freshly ground pepper

  4. 3 medium carrots, quartered lengthwise and cut into 1-inch pieces

  5. 4 cups low-sodium chicken broth

  6. 1 small red onion, finely diced

  7. 1 tablespoon red wine vinegar

  8. 4 slices pumpernickel bread

  9. 1/3 cup sour cream or creme fraeche

Instructions Jump to Ingredients ↑

  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. 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. Per serving: Calories 252; Fat 11 g (Saturated 6 g); Cholesterol 28 mg; Sodium 510 mg; Carbohydrate 28 g; Fiber 4 g; Protein 11 g Photograph by Antonis Achilleos


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