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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.

Ingredients:

• 12 ounces (340 grams) button mushrooms
• 1 small onion, finely chopped
• 2 tablespoons (28 grams) butter
• 1 tablespoons (8 grams) all-purpose flour
• 3¾ cups (900 milliliters) vegetable broth
• 1¾ cups (420 milliliters) milk
• salt and freshly ground black pepper, to taste
• freshly ground nutmeg, to taste
• chopped fresh parsley, to garnish

Instructions:

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

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Updated: March 10, 2026