Mushroom Caraway Soup
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
70
Spice
58
Sweetness
32
Sourness
35
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 tbsp
Olive Oil4 cups
Chicken Broth1 cup
White Wine (dry)1 tsp
Caraway Seeds (crushed)1 tsp
Salt1 cup
Half-And-HalfDirections:
1
In a large nonstick saucepan or Dutch oven, heat the oil
2
Saute the mushrooms and scallions until the mushroom liquid evaporates, about ten minutes
3
Stir in the broth, potatoes, wine, thyme, caraway seeds and salt; bring to a boil
4
Reduce the heat and simmer, partially covered, until the potatoes are tender, about twenty minutes
5
Transfer to a blender and remove the knob in the lid, puree
6
Return the soup to the saucepan; bring back through a boil
7
Remove from the heat and stir in the half-and-half
8
Serve immediately