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Champignoncremesuppe

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

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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. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

  7. 7

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

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Questions

What is Champignoncremesuppe?

A classic creamy mushroom soup with a velvety finish and deep earthy flavors. This reference files it under German soup: made on the stovetop and in a blender, rated easy and about 35 minutes start to finish.

Is there a substitute for shallots in Champignoncremesuppe?

The entry for Champignoncremesuppe calls for 2 shallots, diced. In its place: Use half as much yellow or red onion plus a small clove of garlic.

Can I make Champignoncremesuppe dairy-free?

Yes. The dairy in Champignoncremesuppe 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.

Is Champignoncremesuppe keto-friendly?

A serving of Champignoncremesuppe carries 14 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 70 percent of the budget; against a moderate 100 g low-carb day it is 14 percent.

How do I store and reheat Champignoncremesuppe?

Refrigerate Champignoncremesuppe for 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; cream and milk split in the freezer.

Serve it with

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