The main ingredients of this light soup are champignons, carrots and cumin, which in combination with mushrooms gives it a great taste. Caraway seeds are pre-fried in butter to make it better its fragrance revealed, and then the rest are added to the sky ingredients, everything is poured with chicken stock and a few minutes boiled until soft carrots. Serve the soup with a spoon of sour cream, pickled onions in wine vinegar and toasted bread pumpernickel. Nutritional value of one serving: (4 total) Calories 252, total fat one 1 g., saturated fat g., proteins 11 g., carbohydrates 28 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 300 gr mushrooms, thinly sliced
- 3 medium carrots, cut lengthwise into 4 parts and sliced into pieces of 2.5 cm.
- 2 tbsp. l (30 gr.) Butter
- 1/4 tsp caraway seeds
- 4 tbsp. lightly salted chicken stock
- 1 small red onion, diced
- 1 tbsp. l red wine vinegar
- 4 slices of pumpernickel
- 1/3 Art. sour cream
Recipes with similar ingredients: champignon mushrooms, carrots, wine vinegar, rye bread, caraway seeds, sour cream
Recipe preparation:
- Melt butter in a saucepan over medium heat. Add cumin and fry until aroma, about 1 minute. Add mushrooms and cook, stirring until they begin to darken, about 5 minutes. Add 1/4 tsp. salt, pepper to taste.
- Add carrots and broth, cover and bring to boiling. Remove the lid and cook until the carrots are soft, 10-12 minutes. Salt and pepper to taste.
- Meanwhile, in a bowl, mix onions, vinegar, and a pinch of salt and leave to marinate while soup is being cooked. Toast bread.
- Pour the soup into plates, add sour cream and pickled onions. Serve with toast.
