Mushroom soup with caraway seeds
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 252, total fat 11 G., saturated fats 6 G., proteins 11 G., carbohydrates 28 G., fiber 4 G., cholesterol 28 mg, sodium 510 mg, sugar - G.
Calories 252, total fat 11 G., saturated fats 6 G., proteins 11 G., carbohydrates 28 G., fiber 4 G., cholesterol 28 mg, sodium 510 mg, sugar - G.
The main ingredients of this light soup are mushrooms, carrots, and caraway, which, when combined with the mushrooms, gives it a stunning flavor. The caraway is first sautéed in butter to enhance its flavor, then the remaining ingredients are added to the palate. Chicken broth is poured over the soup and it's simmered for a few minutes until the carrots are tender. Serve the soup with a dollop of sour cream, onions marinated in wine vinegar, and toasted pumpernickel bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 300 g of mushrooms, thinly sliced
- 3 medium carrots, quartered lengthwise and cut into 2.5cm pieces.
- 2 tbsp (30 g) butter
- 1/4 tsp cumin
- 4 cups lightly salted chicken broth
- 1 small red onion, finely diced
- 1 tbsp red wine vinegar
- 4 slices of pumpernickel
- 1/3 cup sour cream
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Cooking the dish according to the recipe:
- Melt the butter in a saucepan over medium heat. Add the cumin and cook until fragrant, about 1 minute. Add the mushrooms and cook, stirring, until they begin to darken, about 5 minutes. Season with 1/4 teaspoon salt and pepper to taste.
- Add the carrots and broth, cover, and bring to a boil. Remove the lid and simmer until the carrots are tender, 10-12 minutes. Season with salt and pepper to taste.
- Meanwhile, combine the onion, vinegar, and a pinch of salt in a bowl and let marinate while the soup cooks. Toast the bread.
- Ladle the soup into bowls, top with sour cream and pickled onions. Serve with toast.
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