Mushroom Soup, Recipe with Muffin Bread garnish


Today we cook together a fine mushroom soup. We can buy the mushrooms all year round in the supermarket and a great soup warms the stomach and is good for the soul.

On which occasion would you like to serve this cream soup? Perhaps you would like to serve it as a light dinner or when guests come instead of a classic starter with salad? I would be very happy if you leave us a message at the end of the page using the comment function. Of course I will also answer your cooking questions. Maybe you also find it exciting to share your ideas and let us all participate here 🙂

Now let’s ask ourselves how to conjure up the finest cream of mushroom soup on the table and the plate. For this purpose I have put together many photos and all my tips here in a guide. I wish you a lot of fun while reading and good luck later in the kitchen!

An alternative in autumn is the vegetarian or vegan pumpkin soup. © Thomas Sixt Food photographer

1. Shopping list and new professional cooking tips

Before the story, I want to make it practical for you and put a small overview of the ingredients at the top. Maybe you are driving through the supermarket and don’t want to scroll down to the recipe. Here is the overview…

Shopping list mushroom cream soup for 2 persons, for your supermarket rally

500 g of mushrooms: —> Please use white mushrooms, the soup will be lighter.
Two pieces of shallots: ———> Shallots are finer in taste and harmonize better with mushrooms!
A little clove of garlic: ———> If one could discuss, it gives depth to the taste.
White wine: ————————————> Please use dry white wine or Prosecco.
Vegetable broth: ——————————-> Diced or organic broth as well as self-cooked.
Cream: ——————————————> You can use cow’s milk cream or soy cream.
Salt: ————————> Use unpurified primal salt, which contains 80+ minerals and is healthy.
White pepper nutmeg and cayenne pepper, bay leaf: ——> For the special taste.
Cornflour: ———–> To thicken the soup so that the soup has the status “creamy”.
Lemon peel: ————-> Very little… conjures magic on the tongue!
Optional mushroom powder:—> The absolute, kicks the taste buds into gourmet heaven!

Mushroom cream soup as a foam soup for gourmets served with homemade muffins. I like the picture because of the black look. The soup looks great!

Mushrooms are also called Egerlinge. For the soup I take the white mushrooms, as decoration a brown Egerling would be very suitable!

Ingredients note from cook Thomas Sixt

Photo impressions and tips

You can add the ingredients finely cut with butter to the pot. Do not roast it, this would make the soup dark. Leave the ingredients to sweat for 15 minutes, this way the fine taste of the shallots combines with the mushrooms. This is called mushroom wedding!
Let the soup simmer only slightly. 20 minutes is a good guideline. The delicate mushroom aromas don’t need longer!
Then mix the soup and let it simmer for another 8 minutes on a gentle heat. This way the mushrooms release the last taste to the liquid.
Pass the soup through a fine sieve.

The mushrooms need time and low temperature – so the taste can develop excellently.

Tip from cook Thomas Sixt

2. Homemade muffins as a fine side dish to the soup

For the soup I thought of a nice side dish and baked some solid muffins. This makes this dish a full-fledged dinner.

The quark muffin dough is prepared in a few minutes.
I filled the muffin dough into the paper forms.

3. Recipe Mushroom Soup

Print Recipe
5 from 37 votes
5 from 37 votes
Mushroom Soup
A cooking instruction for mushroom cream soup, tried, refined, photographed and written down by chef Thomas Sixt
Prep Time20 mins
Cook Time35 mins
Total Time35 mins
Course: Soup
Cuisine: German Recipes
Keyword: Champignons, Mushroom
Servings: 2 Personen
Calories: 339kcal
Author: Thomas Sixt
For the soup
  • 2 pc Shallots
  • 1/2 pc garlic clove
  • 1 tbs Butter
  • 500 g Mushrooms I use white mushrooms, champignons
  • 1 pc Bay leaf
  • 80 ml White wine dry
  • 500 ml Vegetable broth
  • 150 ml Whipped cream or soy cream
  • some Lemon peel from the organic lemon
  • 1 tsp Cornstarch
  • some Nutmeg
  • some Salt
  • some Pepper
  • some Cayenne pepper
Decoration Soup
  • 50 g Butter Use ice-cold butter for mixing
  • 2 pc Champignons
  • 1/4 bunch Parsley or other herbs in season
Hearty muffins as an addition
  • 100 g Flour
  • 125 g curd
  • 100 ml Milk
  • 60 g Butter
  • 2 pc Eggs
  • 1 tsp Baking Powder
  • 1 tsp Salt
Dekoration Muffins
  • 1 tsp Sesame
  • 1 tsp Caraway seeds
  • 6 pc Cocktail tomato
Prepare muffins
  • Place all the ingredients for the solid muffins in a bowl.
  • Mix the dough with the kneading hooks of the hand mixer.
  • Put the dough into muffin paper cups and fill them into the muffin cups. Decorate with caraway, sesame and tomatoes as desired. Then bake at 180°C hot air for about 30 minutes. Then test the muffin with a needle and when no more dough sticks to the stick, prepare the muffin for serving.
Prepare soup
  • Put one or two nice mushrooms aside for decoration. Chop the rest of the mushrooms, dice the shallots or cut them into strips, slice the garlic and put all the ingredients with the butter and bay leaf into the pot and sauté for 15 minutes until transparent.
  • Add white wine to the soup. Pour in the broth and bring to the boil. Let the cream slowly run into the boiling liquid so that it does not flocculate. Let the soup simmer slightly for 20 minutes.
  • Add really little, finely grated lemon peel, season the soup with salt, pepper, nutmeg and cayenne pepper.
  • Remove the bay leaf. Mix the soup with the hand blender and let the flavor ripen for 10 minutes.
  • Pass the soup through a fine hair sieve and squeeze the mushroom pomace well with a ladle to extract the last flavors into the liquid.
  • Boil the soup that has passed through. Depending on the consistency of the soup, thicken with cornflour mixed in cold water: To do this, pour 100 ml of cold water into a beaker and stir in the starch. Gradually add the starch liquid to the boiling soup and bind until the desired consistency is achieved. Then let it boil for another 2 minutes.
  • Prepare the decoration: Wash the fresh herbs, dry them and cut them finely. Slice the mushrooms very thinly. I use a truffle slicer for this.
  • Season the soup again just before serving. Mix with the ice-cold butter until frothy and arrange in hot soup plates. Decorate mushroom slices and herbs and serve with the lukewarm muffins.

Herb Tip:

Depending on the season, this soup goes with wild garlic, chives, lovage, thyme or parsley.

4. Calories and nutritional values at a glance

Nutrition Facts
Mushroom Soup
Amount Per Serving
Calories 339 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 50mg17%
Sodium 857mg37%
Potassium 566mg16%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 3g3%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

5. More fine ideas for your soup pot

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!