Champignoncremesuppe

Name: Champignoncremesuppe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: German
Ingredients: 3 tbsp unsalted butter; 2 shallots, diced; 2 garlic cloves, minced; 1 lb cremini mushrooms, sliced; 1 tsp fresh thyme leaves, chopped; 2 tbsp all-purpose flour; 4 cups vegetable broth; 1/2 cup heavy cream; 1 tsp lemon juice

A classic creamy mushroom soup with a velvety finish and deep earthy flavors.

35 minEasyServes 4220 cal/serving

GermanSoupStovetop and BlenderVegetarianLow CarbNut-FreeEgg-FreeSoy-FreeShellfish-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

3 tbsp unsalted butter
2 shallots, diced
2 garlic cloves, minced
1 lb cremini mushrooms, sliced
1 tsp fresh thyme leaves, chopped
2 tbsp all-purpose flour
4 cups vegetable broth
1/2 cup heavy cream
1 tsp lemon juice

Instructions

1

Melt 3 tbsp unsalted butter in a large pot over medium heat.
2

Add 2 diced shallots and 2 minced garlic cloves, cooking for 3 minutes until soft.
3

Add 1 lb sliced cremini mushrooms and 1 tsp chopped fresh thyme leaves, stirring occasionally until browned, about 8 minutes.
4

Sprinkle in 2 tbsp all-purpose flour and stir constantly for 1 minute to cook out the raw taste.
5

Pour in 4 cups vegetable broth, bring to a simmer, and cook for 10 minutes.
6

Purée the soup in a blender until smooth, then return it to the pot.
7

Stir in 1/2 cup heavy cream and 1 tsp lemon juice, heating gently before serving.

Questions

Can I make Champignoncremesuppe dairy-free?

Yes. The dairy in this entry is 3 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Champignoncremesuppe gluten-free?

Yes. The gluten in this entry is 2 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Champignoncremesuppe keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Champignoncremesuppe?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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