Mushroom-Caraway Soup

Mushroom-Caraway Soup

  • Servings: 4
  • Difficulty: easy
  • Print

A quick and easy mushroom soup that is super light.


  • 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


  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.
  2. Meanwhile, combine the onion, vinegar and a pinch of salt in a bowl and let marinate while the soup simmers. Toast the bread.
  3. Divide the soup among bowls and top with sour cream and the marinated onion. Serve with the toast.

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