Mushroom Soup
(from fearama’s recipe box)
Prep time: 15 minutes
Cook time: 15 minutes
Serves 2 people
Categories: Soup
Ingredients
- 1 tablespoons unsalted butter
- 1/8 teaspoon caraway seeds
- 5 ounces cremini or white mushrooms
- Kosher salt
- Freshly ground pepper
- 2 medium carrots
- 2 cups low-sodium chicken broth
- 1/2 small red onion, finely diced
- 1/2 tablespoon red wine vinegar
- 2 slices pumpernickel bread
- 1/6 cup sour cream or creme fraeche
Directions
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Melt the butter in a saucepan over medium-low heat.
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Add the caraway seeds and cook until fragrant, about 1 minute.
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Add the mushrooms and cook, stirring, until they begin to wilt, about 5 minutes.
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Add 1/8 teaspoon salt, and pepper to taste.
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Add the carrots and broth, cover and bring to a simmer.
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Uncover and cook until the carrots are tender, 10 to 12 minutes.
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Season with salt and pepper.
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Meanwhile, combine the onion, vinegar and a pinch of salt in a bowl and let marinate while the soup simmers.
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Toast the bread.
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Divide the soup among bowls and top with sour cream and the marinated onion. Serve with the toast.