Oma's Cream of Mushroom Soup Recipe 

Looking for a German cream of mushroom soup recipe, aka Champignon-Cremesuppe, that is quick and easy? Try this one.

Dress it up with a swirl of cream, some raw mushroom slices and chopped parsley. Or, you could slightly fry some sliced mushrooms, if you prefer, and garnish with them.

Prep Time

10 minutes

Cook Time

22 minutes

Total Time

32 minutes


Makes 4 servings


  • 12 ounces button mushrooms
  • 1 small onion, finely chopped
  • 2 tablespoons butter
  • 1 tablespoon flour, all-purpose
  • 3¾ cups chicken stock
  • 1¾ cups milk
  • salt, pepper, nutmeg
  • parsley to garnish


  1. Clean mushrooms. Remove 2 nice ones to keep for garnish. Finely chop the remaining mushrooms.
  2. In a large saucepan, sauté the onion and mushrooms in butter for about 4 to 5 minutes.
  3. Add the flour and stir well. Cook for another minute.
  4. Remove saucepan from heat. Add the stock and the milk, stirring well.
  5. Return to heat and cook over medium heat until soup thickens, stirring constantly.
  6. Season with nutmeg, salt, and pepper. Cover and simmer about 15 minutes.
  7. Meanwhile, slice reserved mushrooms.
  8. Serve, garnished with parsley and sliced mushrooms.

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