Looking for a German cream of mushroom soup recipe, aka Champignon-Cremesuppe, that is quick and easy? Here, you'll find one way of how to cook mushrooms that makes a soup that is so delicious. It's made from scratch but really is easy. 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.
Want super quick and easy? Below this recipe, you'll to find a link to a soup that uses both fresh mushrooms and canned soup?!? It's my Mutti's creation of one of her best quick and easy soup recipes. Absolutely delicious and nutritious as well. But first, take a look at my cream of mushroom soup recipe and see how easy it is.
Oma's Cream of Mushroom Soup Recipe
12 oz button mushrooms
1 small onion, finely chopped
2 Tbsp butter
1 Tbsp flour
3¾ cups chicken stock
1¾ cups milk
salt, pepper, nutmeg
parsley to garnish
Clean mushrooms. Remove 2 nice ones to keep for garnish. Finely chop the remaining mushrooms.
In a large saucepan, sauté the onion and mushrooms in butter for about 4 - 5 minutes.
Add the flour and stir well. Cook for another minute.
Remove saucepan from heat. Add the stock and the milk, stirring well.
Return to heat and cook over medium heat until soup thickens, stirring constantly.
Season with nutmeg, salt, and pepper. Cover and simmer about 15 minutes.
Meanwhile, slice reserved mushrooms.
Serve, garnished with parsley and sliced mushrooms.
Makes 4 servings
Like the soup above? You'll love looking at and making more of Oma's soups. All so quick and easy!
What makes these soups so wunderbar? They bring back such wonderful memories of my Mutti's kitchen. So, of course, I had to write my own soup e-cookbook to share with my grandchildren. I know you'll LOVE it, too! There are 84 full-color pages filled with step-by-step instructions and hints. Take a quick peek ...
Sharing these soup recipes from my Mutti and Oma to my own young grandchildren ... that's such a delicious way to pass on our German heritage :)
A bit of this and a bit of that ...
Add a swirl of whipping cream (heavy cream) to each bowl.
Cooking mushrooms this way by chopping them finely and simmering them is great for those who don't like the 'mushroom feel' in their mouth, but like the flavour.
Vegetarian? Use vegetable stock instead of chicken stock.
Use a good quality chicken stock or, if you go vegetarian, use a vegetable stock. Don't have that available, then use water and bouillon cubes. Works great as well.
Looking for a cream of mushroom soup that's even quicker and easier?
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Oma's Cookbooks (downloadable & print)
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between cups and grams or any such thing?
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Words to the Wise
"A fool is quick-tempered, but a wise person stays calm when insulted."
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