The main ingredients of this light soup are champignons, carrots and caraway seeds, which, when combined with mushrooms, give it an amazing taste. The caraway is pre-fried in butter so that its aroma is better revealed, and then the rest of the ingredients are added to the palate, everything is poured with chicken broth and cooked for several minutes until the carrots are soft. Serve the soup with a dollop of sour cream, onions marinated in wine vinegar, and pumpernickel toast.

Ingredients

• 300 gr. champignons, thinly sliced ​​3 medium carrots, cut lengthwise into 4 pieces and cut into 1/2-inch pieces. 2 tbsp. l. (30 gr.) 1/4 tsp butter cumin 4 tbsp. lightly salted chicken stock 1 small red onion, finely diced 1 tbsp. l. red wine vinegar 4 slices pumpernickel 1/3 tbsp. sour cream

Directions

1. Melt the butter in a saucepan over medium heat. Add cumin and cook until aromatic, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they begin to darken, about 5 minutes. Add 1/4 tsp. salt, pepper to taste.
2. Add carrots and broth, cover and bring to a boil. Remove the lid and cook until the carrots are tender, 10-12 minutes. Season with salt and pepper to taste.
3. Meanwhile, in a bowl, combine the onion, vinegar and a pinch of salt and marinate while the soup cooks. Toast the bread.
4. Pour the soup into bowls, add sour cream and pickled onions. Serve with toast.

Mushroom soup with cumin

• Serves: -
• Prepare Time: -
• Cooking Time: 1 h. 30 min
• Calories: -
• Difficulty: Easy

The main ingredients of this light soup are champignons, carrots and caraway seeds, which, when combined with mushrooms, give it an amazing taste. The caraway is pre-fried in butter so that its aroma is better revealed, and then the rest of the ingredients are added to the palate, everything is poured with chicken broth and cooked for several minutes until the carrots are soft. Serve the soup with a dollop of sour cream, onions marinated in wine vinegar, and pumpernickel toast.

Ingredients

• 300 gr. champignons, thinly sliced ​​3 medium carrots, cut lengthwise into 4 pieces and cut into 1/2-inch pieces. 2 tbsp. l. (30 gr.) 1/4 tsp butter cumin 4 tbsp. lightly salted chicken stock 1 small red onion, finely diced 1 tbsp. l. red wine vinegar 4 slices pumpernickel 1/3 tbsp. sour cream

Directions

1. Melt the butter in a saucepan over medium heat. Add cumin and cook until aromatic, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they begin to darken, about 5 minutes. Add 1/4 tsp. salt, pepper to taste.
2. Add carrots and broth, cover and bring to a boil. Remove the lid and cook until the carrots are tender, 10-12 minutes. Season with salt and pepper to taste.
3. Meanwhile, in a bowl, combine the onion, vinegar and a pinch of salt and marinate while the soup cooks. Toast the bread.
4. Pour the soup into bowls, add sour cream and pickled onions. Serve with toast.

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