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"Homemade" Cream of Mushroom Soup: Oma's Champignonsuppe

Want homemade Cream of Mushroom Soup, aka Pilzcremesuppe or Champignonsuppe, without all the fuss? This recipe is so easy and quick to make. 

From scratch? No. But it certainly tastes like it

Ingredients:

• 1 10.5 ounces (298 grams) can condensed cream of mushroom soup
• 1 can whole milk (use the empty soup can as a measure)
• 1 10 ounces (283 grams) can mushroom pieces, well drained
• 1 tablespoon (14 grams) butter
• freshly ground black pepper, to taste

Instructions:

1. Empty the can of soup into a pot. Add the milk and stir well.
2. Heat the soup over medium heat, stirring occasionally.
3. Meanwhile, sauté the well-drained mushroom pieces in butter until lightly browned.
4. Add the browned mushrooms to the soup and stir.
5. Add some freshly ground black pepper, and serve.

Notes/Hints:

• Add cream instead of milk, or part cream and part milk.
• For a still more mushroomy taste, use the liquid that you drained from the canned mushrooms (if it's not salty) to replace some of the milk. Then use cream instead of milk to make up the difference.
• Add some chopped onion to the mushrooms when browning.
• Sprinkle with parsley.
• If you just happen to have fresh mushrooms, then slice them and brown them in butter instead. Add these to the soup and get an extra flavor boost!
• If you want a slightly thicker soup, thicken with a teaspoon of cornstarch dissolved in a little cold water.

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

Updated: March 10, 2026