Mushroom Soup Recipe with Muffin Bread

Name: Mushroom Soup Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 20 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: shallots 2 pc; Garlic clove 1/2 pc; butter 1 tbs; Mushrooms 500 g; Bay leaf 1 pc; white wine 80 ml; Vegetable broth 500 ml; Whipped cream 150 ml; Lemon peel some; Cornstarch 1 tsp; nutmeg some; Salt some; Pepper some; Cayenne pepper some; butter 50 g; Champignons 2 pc; Parsley 1/4 bunch; flour 100 g; curd 125 g; milk 100 ml; butter 60 g; eggs 2 pc; Baking Powder 1 tsp; Salt 1 tsp; Sesame 1 tsp; Caraway seeds 1 tsp; Cocktail tomato 6 pc

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today we cook together my fine mushroom soup recipe. We can buy the mushrooms all year round in the supermarket and a great soup warms the stomach and is good for the soul.

On which occasion would you like to serve this cream soup? Perhaps you would like to serve it as a light dinner or when guests come instead of a classic starter with salad? I would be very happy if you leave us a message at the end of the page using the comment function. Of course I will also answer your cooking questions. Maybe you also find it exciting to share your ideas and let us all participate here 🙂

Now let’s ask ourselves how to conjure up the finest cream of mushroom soup on the table and the plate. For this purpose I have put together many photos and all my tips here in a guide. I wish you a lot of fun while reading and good luck later in the kitchen!

Table of Contents

1. Shopping List Mushroom Soup
2. Recipe Mushroom Soup
3. Calories and Nutritional Values
4. Muffins as Side Dish to the Mushroom Soup
5. More fine Ideas for your Soup Pot

1. Shopping List Mushroom Soup

Before the story, I want to make it practical for you and put a small overview of the ingredients at the top. Maybe you are driving through the supermarket and don’t want to scroll down to the recipe. Here is the overview…

Shopping list mushroom cream soup for 2 persons, for your supermarket rally

500 g of mushrooms: —> Please use white mushrooms, the soup will be lighter.
Two pieces of shallots: ———> Shallots are finer in taste and harmonize better with mushrooms!
A little clove of garlic: ———> If one could discuss, it gives depth to the taste.
White wine: ————————————> Please use dry white wine or Prosecco.
Vegetable broth: ——————————-> Diced or organic broth as well as self-cooked.
Cream: ——————————————> You can use cow’s milk cream or soy cream.
Salt: ————————> Use unpurified primal salt, which contains 80+ minerals and is healthy.
White pepper nutmeg and cayenne pepper, bay leaf: ——> For the special taste.
Cornflour: ———–> To thicken the soup so that the soup has the status “creamy”.
Lemon peel: ————-> Very little… conjures magic on the tongue!
Optional mushroom powder:—> The absolute, kicks the taste buds into gourmet heaven!

Mushrooms are also called Egerlinge. For the soup I take the white mushrooms, as decoration a brown Egerling would be very suitable!
Ingredients note from cook Thomas Sixt

Next, a little story to get into the right mood in the kitchen:

I can still remember my first months at the vegetable station in the kitchen of Alfons Schuhbeck. We cooked the “Gangerl” fresh every day. At that time, the soup on the menu of the Kurhausstüberl in Waging am See was described as a small course.

The restaurant had one star in the Guide Michelin and 19 points in the gourmet guide Gault Millau Germany. It was an exciting time and we spent most of 14 hours in the kitchen.

Peppi Kalteis was my chief of post at that time. An excellent cook who prepared the various delicacies with me in a very calm and calm manner. The mushroom soups were always prepared with dried mushroom powder. Actually, it is like making tea, only much more flavorful.

Mushroom powder is not an ingredient you get in the supermarket. Therefore we make a detour or simply use much more fresh mushrooms for this preparation.

Soaked. dried morels — We know the strong mushroom taste from dried porcini and morels. Ground into powder, the hatchlings release most of the aroma.

Dried mushroom powder would be the first choice for preparing the soup. Alternatively use lots of fresh mushrooms!
Preparation tip from cook Thomas Sixt

2. Recipe Mushroom Soup

Mushroom Soup

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2

Calories 339

Preparation Time 20 Min.

Cook Time 35 Min.

Total Time 35 Min.

Simple guide for the preparation of a mushroom soup.

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Ingredients

For the soup
2	pc	shallots
1/2	pc	Garlic clove
1	tbs	butter
500	g	Mushrooms (I use white mushrooms, champignons)
1	pc	Bay leaf
80	ml	white wine (dry)
500	ml	Vegetable broth
150	ml	Whipped cream (or soy cream)
	some	Lemon peel (from the organic lemon)
1	tsp	Cornstarch
	some	nutmeg
	some	Salt
	some	Pepper
	some	Cayenne pepper
Decoration Soup
50	g	butter (Use ice-cold butter for mixing)
2	pc	Champignons
1/4	bunch	Parsley (or other herbs in season)
Hearty muffins as an addition
100	g	flour
125	g	curd
100	ml	milk
60	g	butter
2	pc	eggs
1	tsp	Baking Powder
1	tsp	Salt
Dekoration Muffins
1	tsp	Sesame
1	tsp	Caraway seeds
6	pc	Cocktail tomato

Instruction

Prepare muffins

Preparation step 1

Prepare quark muffin batter — The quark muffin batter is prepared in a few minutes.

Muffin ingredients

Place all the ingredients for the solid muffins in a bowl.

Preparation step 2

Muffins dough

Mix the dough with the kneading hooks of the hand mixer.

Preparation step 3

Muffins in dough shape — Muffins in the form decorated with sesame seeds, caraway seeds and tomatoes.

Baking muffins

Put the dough into muffin paper cups and fill them into the muffin cups.

Decorate with caraway, sesame and tomatoes as desired.

Then bake at 180°C hot air for about 30 minutes.

Then test the muffin with a needle and when no more dough sticks to the stick, prepare the muffin for serving.

Prepare Soup

Preparation step 4

Approach to mushroom soup — You can add the finely chopped ingredients to the saucepan with butter. Roasting is not, that would make the soup dark. Let the ingredients sweat for 15 minutes, this will combine the fine taste of the shallots with the mushrooms. It's called a mushroom wedding!

Soup base

Put one or two nice mushrooms aside for decoration.

Chop the rest of the mushrooms, dice the shallots or cut them into strips, slice the garlic and put all the ingredients with the butter and bay leaf into the pot and sauté for 15 minutes until transparent.

Preparation step 5