Mushroom Caraway Soup

Directions

1. 1
   In a large nonstick saucepan or Dutch oven, heat the oil.
2. 2
   Saute the mushrooms and scallions until the mushroom liquid evaporates, about ten minutes. Stir in the broth, potatoes, wine, thyme, caraway seeds and salt; bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about twenty minutes.
3. 3
   Transfer to a blender and remove the knob in the lid, puree. Return the soup to the saucepan; bring back through a boil.
4. 4
   Remove from the heat and stir in the half-and-half.
5. 5
   Serve immediately.