ReceptnaptárChampignon-Rahmsuppe (cream of mushroom soup with cream and parsley)
Champignon-Rahmsuppe is a popular, silky mushroom soup classic on German menus. Mushrooms fried over high heat give the deep flavour, and the cream a round, creamy texture. It is quick to make and good with any mixed mushrooms.
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Method
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- Melt the butter in a pot and fry the onion and garlic for 2-3 minutes.
- Add the mushrooms and fry over high heat for 8-10 minutes, until the liquid evaporates and the mushrooms are golden.
- Sprinkle with flour and stir for 1 minute.
- Pour in the stock, bring to the boil and cook for 10 minutes.
- Blend part of the soup smooth with a hand blender, so it is thick but still chunky.
- Stir in the cream and season with lemon juice, salt, pepper and nutmeg.
- Sprinkle with parsley and serve with fresh bread.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not wash the mushrooms for long, and fry them over high heat so they turn golden instead of stewing.
- Blend the soup only partially so some mushroom pieces remain.
- A little lemon juice freshens the flavours.
Frequently asked questions
With mixed mushrooms?
Yes, with forest mushrooms or a few porcini it will taste deeper.
Without cream?
A vegetarian version can be made with oat cream or cooking cream.
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