Mushroom-Caraway Soup

If you like mushrooms, this is a great soup. And it goes really well with toasted and buttered pumpernickel bread. It doesn't make a whole lot though, so don't expect leftovers if you're feeding more than 2 people.

Mushroom-Caraway Soup
Courtesy of Food Network Magazine



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
Slices of pumpernickel bread
1/3 cup sour cream or creme fraiche

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.