Mushroom soup with caraway seeds

Ingredients:

• 300 g of mushrooms, thinly sliced
• 3 medium carrots, quartered lengthwise and cut into 2.5cm pieces.
• 2 tbsp (30 g) butter
• 1/4 tsp cumin
• 4 cups lightly salted chicken broth
• 1 small red onion, finely diced
• 1 tbsp red wine vinegar
• 4 slices of pumpernickel
• 1/3 cup sour cream

Preparation:

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