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Mushroom and Sauerkraut Soup with Paprika and Caraway

4 Servings

50 minutes

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Sauerkraut soup is a German and Eastern European classic. It often is made with meat, but for our vegetarian version, we lean on mushrooms—both fresh cremini and dried porcini—to provide savory depth. Crushing the caraway seeds helps them fully release their flavor into the broth. Either pulse them in an electric spice grinder or bash them with a mortar with pestle. Serve with hearty brown bread smeared with butter.

4

Servings

Tip

Don’t use canned sauerkraut for this soup. Fresh kraut, sold in jars or bags, tastes fresher, has better texture and lends the right amount of tang.

50 minutes

Ingredients

  • ¼

    cup grapeseed or other neutral oil

  • 8

    ounces cremini mushrooms, trimmed and thinly sliced

Directions

Pardon the interruption

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