Homemade Cream of Mushroom Soup ❤️
➤ by Oma Gerhild Fulson
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Want homemade Cream of Mushroom Soup, aka Pilzcremesuppe or Champignonsuppe, without all the fuss? This recipe is so easy and quick to make. It's a recipe for mushroom soup you'll use over and over. From scratch? No. But it certainly tastes like it. It's one of those quick and easy dinner recipes that uses items you probably already have in your pantry.
In fact, once you try my Mutti's mushroom soup, you'll make sure you always have canned condensed mushroom soup and canned mushrooms on your shelf!
Like the soup shown here? 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 :)
This recipe's origins ...
Now back to this homemade cream of mushroom soup recipe. That's right - it says canned soup. But wait, it doesn't taste like canned soup when you are finished. It's the 'mushroomiest', 'creamiest', and 'easiest' cream of mushroom soup you will ever make!
How do I know that?
Well, my Mutti was the best German cook there was. She made everything from scratch (or so I thought!).
That very last time I visited her, she served a mushroom soup that I
just loved. I was very touched that she would go through all that work
just for me (she hadn't been feeling well). And then she shared her secret for her favourite among her quick soup recipes and here it was: canned soup and "fried" canned mushroom pieces! WOW!
Mutti's Homemade Cream of Mushroom Soup ❤️
- 1 can condensed Cream of Mushroom Soup
- 1 can mushroom pieces, well drained
- 1 can milk (use the soup can as a measure)
- 1 tbsp butter
- Empty can of soup into pot. Add can of milk. Stir well. Heat over medium, stirring occasionally.
- Meanwhile, fry well-drained mushroom pieces in butter until slightly browned.
- Add browned mushrooms to soup. Stir. Add freshly ground pepper. Makes 2 servings. Enjoy!
- 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.
Leave a comment about this recipe or ask a question?
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
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How do I know?
Well, if I can do it, anyone can.
I've even figured out how I can help you.
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Oma's Cookbooks (downloadable & print)
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Words to the Wise
"Don’t fret because of evildoers; don’t envy the wicked. For evil people have no future; the light of the wicked will be snuffed out."
Proverbs 24:19-20 (NLT)