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Bowl of German mushroom soup with mushrooms and cream garnishing

German Mushroom Soup

A warm and comforting dish highlighting the rich and earthy flavors of mushrooms, perfect as a starter or light meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: German
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g Mushrooms (button or cremini)
  • 1 medium Onion (120 g), finely chopped
  • 40 g Butter
  • 2 tbsp Flour
  • 750 ml Vegetable or beef stock
  • 200 ml Heavy cream
  • 1 clove Garlic, minced
  • 1.5 tsp Salt
  • 0.5 tsp Black pepper
  • 0.25 tsp Nutmeg
  • 1 tbsp Fresh parsley, chopped For garnish

Method
 

Cooking
  1. Melt butter in a pot over medium heat.
  2. Sauté onion until soft and translucent.
  3. Add garlic and mushrooms; cook until browned.
  4. Sprinkle in flour and stir well.
  5. Gradually add stock, stirring constantly.
  6. Simmer for 15–20 minutes.
  7. Blend partially or fully until creamy.
  8. Stir in cream, salt, pepper, and nutmeg.
  9. Garnish with parsley and serve hot.

Notes

Serve the soup hot with crusty bread or a fresh garden salad. For a richer flavor, use a mixture of different kinds of mushrooms. If you prefer a thicker soup, allow it to simmer longer before blending. Adjust salt and pepper to taste. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months. When reheating, add cream or stock to restore texture.