Mushroom-Caraway Soup


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 the marinated onion.  Serve with the toast.

Courtesy of:
Food Network

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