Cream of Mushroom Soup Recipe – Oma's Champignon-Cremesuppe

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

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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.

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.

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Looking For a Creamy Vegan Mushroom Soup?

Go to recipe >

My vegan daughter-in-law, Sylvie, created this absolutely deliciously satisfying creamy vegan mushroom soup, shown above. Garnished with freshly grated nutmeg, and voilà ... a German twist to her new favorite. Do check it out, even if you're not vegan.

Some Mushroom Facts

Did you know that mushrooms are a great source of B vitamins, such as riboflavin and niacin.

What a great way to include these nutrients in your soup. 

Ready to make this cream of mushroom soup?

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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.

Prep Time:

10 minutes

Cook Time:

25 minutes

Total Time:

35 minutes

Servings:

Makes 4 servings

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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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated: March 10, 2026

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Complete your set today - order now!

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.