Deutsche Pilzsuppe German Mushroom Soup
Indulge in the comforting flavors of Deutsche Pilzsuppe, a classic German mushroom soup that brings rich, earthy ingredients to the forefront. This dish showcases tender cremini or button mushrooms sautéed to perfection with aromatic onions and garlic, creating a velvety base enhanced by a savory blend of chicken or vegetable broth, a splash of optional dry white wine, and luscious heavy cream. The addition of fresh dill, parsley, and a hint of nutmeg imparts an authentic German flair, making every spoonful irresistibly satisfying. Quick to prepare in just 45 minutes, this creamy and aromatic soup is perfect for cozy nights, served with warm crusty bread for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 500 grams fresh mushrooms (such as cremini or button mushrooms)
- 3 tablespoons unsalted butter
- 1 medium (finely chopped) onion
- 2 minced garlic cloves
- 2 tablespoons all-purpose flour
- 750 milliliters chicken or vegetable broth
- 250 milliliters heavy cream
- 100 milliliters dry white wine (optional)
- 2 tablespoons fresh dill (chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 teaspoon ground nutmeg
Instructions
Clean the mushrooms with a damp paper towel or rinse briefly under cold water and pat dry. Slice the mushrooms thinly and set aside.
In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic to the pot and cook for another minute, being careful not to burn it.
Stir in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown slightly.
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Add the white wine, if using.
Bring the soup to a gentle simmer and cook for 10 minutes, allowing the flavors to meld together.
Reduce the heat to low and stir in the heavy cream. Add the chopped dill, parsley, salt, pepper, and ground nutmeg. Stir well to combine.
Taste the soup and adjust seasoning if necessary. Let it cook for another 2-3 minutes, ensuring the soup is warmed through but not boiling.
Serve the soup hot, garnished with a sprinkle of fresh dill or parsley, and enjoy with crusty bread on the side.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.2 g | 158% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 5216 mg | 227% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 19.8 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2180 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
