Sauce:
Wash and cut up the mushrooms. Sauté finely chopped onion in butter until it is golden brown. Add mushrooms and crushed caraway seeds. Roast on low heat for about 5-10 minutes. Sprinkle with flour and mix briefly. Pour milk and bring to a boil, stirring constantly. Let it cook for 5 minutes and add cream to soften the sauce. Season with salt and pepper.