German Champignon Soup Recipe

Name: German Cream of Mushroom Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 12 large mushrooms about 12 ounces/300 grams (cleaned and thinly sliced); 1/2 large onion (thinly sliced); 3 tablespoons unsalted butter; 2 to 3 tablespoons all-purpose flour (we used brown-rice flour to make the soup gluten-free); 2 1/2 cups good-quality simmering beef broth; 3 tablespoons heavy cream; 2 large egg yolks; 2 tablespoons good-quality dry sherry; 1/3 cup crème fraîche; Dash pepper; Dash salt

Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Servings: 4 servings

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Nutrition Facts (per serving)
303	Calories
25g	Fat
12g	Carbs
9g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	303
% Daily Value*
Total Fat 25g	32%
Saturated Fat 15g	73%
Cholesterol 199mg	66%
Sodium 716mg	31%
Total Carbohydrate 12g	4%
Dietary Fiber 2g	7%
Total Sugars 4g
Protein 9g
Vitamin C 4mg	20%
Calcium 60mg	5%
Iron 2mg	14%
Potassium 456mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic German cream of mushroom soup (Champignon Creme Suppe) recipe is easy to prepare but tastes like you labored all day. The French influence on German cuisine can be seen in the name of this dish―champignons is the French word for "mushrooms."

Cream of mushroom soup is a great first course for a fancy dinner party because it's not time-dependent―it can simmer away happily on the stove without fear of overcooking while you enjoy cocktails and appetizers.

In recipes such a these―few ingredients, simple steps―the quality of the ingredients will make a big difference in the final product, so don't skimp.

Wild mushrooms abound in Germany's lush forests. If you decide to do a little foraging of your own, keep mushroom tips and warnings in mind.

12 ounces (300 grams) mushrooms, cleaned and thinly sliced
1/2 large onion, thinly sliced
3 tablespoons unsalted butter
2 to 3 tablespoons all-purpose flour
2 1/2 cups beef broth
3 tablespoons heavy cream
2 large egg yolks
2 tablespoons dry sherry
1/3 cup creme fraiche
1 dash pepper
1 dash salt

Peel and slice onions as thinly as practical.
In a medium saucepan, sauté onion in 3 tablespoons unsalted butter until translucent. Add the sliced mushrooms. Sauté 5 minutes. Sprinkle 2 to 3 tablespoons all-purpose flour or brown rice flour over all, cook 1 minute, stirring. (Use more flour for a thicker soup.) All-purpose flour can be used if you are not allergic to it.
Add 2 1/2 cups hot beef broth (preferably homemade but good-quality canned broth will do), bring to a boil, reduce heat and simmer 1 minute, stirring occasionally.
Add 3 tablespoons heavy cream and reduce heat to lowest setting.
Mix 2 large egg yolks with 2 tablespoons good-quality dry sherry and 1/3 cup crème fraîche. Temper egg yolk mixture with a few ladles of hot soup, whisking constantly. Then transfer the tempered egg-yolk mixture back into the soup. Heat through, whisking constantly, but do not boil. Pepper generously and salt to taste.
This is commonly served with a French baguette.