The key to this creamy Eastern European soup is homemade stock. The soup's subtle flavour of caraway seed makes it a perfect companion for Home-Style Caraway Rye Bread.
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2009
Ingredients
Method
In small bowl, cover dried mushrooms with 3/4 cup (175 mL) hot water; let stand until softened, about 15 minutes. Drain through cheesecloth-lined strainer, reserving liquid. Mince mushrooms.In Dutch oven or large saucepan, heat butter over medium-low heat; cook onions, leeks, and soaked and white mushrooms until softened, about 10 minutes.
Add potatoes; cook, stirring, for 5 minutes. Add stock, soaking liquid, salt, caraway seeds and paprika; bring to boil. Reduce heat, cover and simmer until potatoes are tender enough to fall apart, about 20 minutes. Stir in sour cream.
Nutritional facts Per each of 10 servings: about
- Sodium 224 mg
- Protein 5 g
- Calories 166.0
- Total fat 7 g
- Potassium 521 mg
- Cholesterol 16 mg
- Saturated fat 4 g
- Total carbohydrate 23 g
%RDI
- Iron 9.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 12.0
