Potato, Mushroom and Caraway Seed Soup

My next “new thing” comes from the Splendid Table website.  Caraway seeds and dried mushrooms are new ingredients to me. I also built on a prior new thing by substituting buttermilk for whole milk in this recipe. The substitution worked!  The soup was thick and creamy although the buttermilk is lower in fat than whole milk. 

Splendid Table’s Potato, Mushroom and Caraway Seed Soup
The first step is to bring the potatoes to boil in cold water and simmer until tender.  You add the mushrooms and caraway seeds and cook for 15 minutes.  

  

In a separate bowl, beat together the milk, cream and flour.  Add a ladleful of the hot soup and blend into the cream mixture.  Then pour this mixture back into the main pan.  

  

The last two ingredients are what set this dish apart – malt vinegar and hard boiled eggs.  You remove the soup from the heat and stir in 3 – 4 Tablespoons malt vinegar.  Then you serve the soup topped with a coarsely crushed hard boiled egg.  

  

This is a perfect recipe when you want to serve a simple soup that tastes unique rather than simple.  Try it out!

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