I like Survival Lily on Youtube and a few weeks ago she showed how to make a soup from things that can either be found in the woods or can be stored easily for a long time. Melanie and I look for ways to incorporate mushrooms into our diet since they are so healthy and we don’t eat them that often and this soup seemed like an easy way to do just that.
Based on the video and what I found online, I came up with the following recipe. This may be my new favorite soup. We made it for our small group at church and everyone from the three-year old to the 70-year olds enjoyed it. It is extremely healthy and delicious as is but would also work well with chunks of chicken or beef mixed in to it.
SURVIVALIST MUSHROOM CARAWAY SOUP (download printable PDF here)
Makes about 16 cups (about 8 to 10 servings – more if you add meat)
2 tsp olive oil
2 small to medium size red onions, diced
6 medium carrots chopped into spoon-size pieces
2 Tbsp butter
18 oz sliced mushrooms (use your favorite – we use white)
1 tsp caraway seeds
2 Tbsp red wine vinegar
8 cups low-sodium chicken broth
2 – 3 lbs (~3 cups) chopped potatoes – I’ve used baker’s and russet with good results – red would probably be best
Salt
Pepper
- Heat oil in large pot over medium heat until shimmering.
- Add onions and carrots and cook until soft (~5 min). You can cook longer to caramelize the onions for more flavor if you wish, but remember to keep stirring the mixture to prevent burning.
- Add butter and mushrooms and cook until soft and shrunken (~5 min).
- Add caraway seeds and cook until fragrant (~1 min).
- Mix in red wine and deglaze pan.
- Add chicken stock and potatoes. Scrape up any remaining bits from pan bottom. Cook until potatoes are soft but not falling apart (~20 min).
- Add salt and pepper to taste. (~1 – 2 tsp each depending on saltiness of broth and flavor of mushrooms and potatoes).
Jason Patz 