1kg field or portobello mushrooms. I find a large fieldie is better flavour than 30 shirtbuttons
Clean any growing medium (soil or straw etc) from the mushrooms, clean any spots that don't look nice. Slice the mushrooms, turn, slice into straws, turn again and dice. 1/4" (5mm) cubes is fine enough. Melt the butter in a saucepan, add the caraway seeds and salt, fry lightly for a few minutes then add the mushrooms. Frying the caraway seeds brings out the oils in them, and the flavour.
Serve as is or with the same type bread you used to thicken, and butter. Serves two people, be warned, they will come back for seconds!
Normal supermarket white bread is no good for this, due to the plasticisers and stuff making the dough too clingy to make good thickening for the soup. I use sourdough natural types of bread, and if I can't get those, arab or lebanese bread. The amount of bread varies, I generally do three slices worth and then wait and see, adding more if it isn't thickened nicely.