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

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

Updated: October 23, 2025

Are you looking for a homemade Cream of Mushroom Soup, champignonsuppe (pilzcremesuppe), without all the fuss?

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Mutti's delicious "Homemade" mushroom soup that you'll use over and over.

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.

Top Tips for Best Results

1. Brown the Mushrooms: Sauté canned or fresh mushrooms in butter
2. Richer Texture: Swap some milk for cream
3. Flavor Lift: Add a pinch of nutmeg or a splash of mushroom broth
4. Fresh Twist: Stir in chopped parsley or thyme before serving

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!

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Pilze vs. Champignons

In German, pilze is the general word for mushrooms of all kinds, while champignons refers specifically to common button mushrooms ... those familiar white or brown ones found in most shops.

When making pilzcremesuppe, it always uses edible mushrooms, whether wild or cultivated, such as chanterelles, porcini, or champignons. So while all champignons are pilze, not all pilze are champignons ... but in soup, they’re always the tasty, safe ones!

Wanting REAL Mushroom Soup from Scratch?

If you're wanting a REAL homemade cream of mushroom soup FROM SCRATCH, here's the one I use: Oma's Cream of Mushroom Soup. 

BUT, if wanting my Mutti's version, a quick and easy version that tasted homemade, then that's the recipe that's here ...

Ready to make Mutti's Mushroom Soup?

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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

Prep Time:

5 minutes

Cook Time:

10 minutes

Total Time:

15 minutes

Servings:

Makes 2 servings

Ingredients:

• 1 can condensed Cream of Mushroom Soup
• 1 can mushroom pieces, well drained
• 1 can milk (use the soup can as a measure)
• 1 tablespoon butter
• ground pepper

Instructions:

1. Empty can of soup into pot. Add can of milk. Stir well. Heat over medium, stirring occasionally.
2. Meanwhile, fry well-drained mushroom pieces in butter until slightly browned.
3. Add browned mushrooms to soup. Stir. Add freshly ground pepper. 

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 on October 13, 2025

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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.