Mushroom Soup Recipe with Muffin Bread

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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!

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!

Mushroom cream soup
Mushroom cream soup as a foam soup for gourmets served with homemade muffins. I like the picture because of the black look. The soup looks great!

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
Total Time 35 Min.
Preparation Time 20 Min.
Cook Time 35 Min.

Simple guide for the preparation of a mushroom soup.

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mushroom soup
Mushroom soup Recipe Image © Thomas Sixt


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


Prepare muffins

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.

Prepare muffin batter

Muffins dough

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

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

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.

Fresh mushrooms in the soup
Let the soup simmer gently. 20 minutes is a good guideline. The delicate mushroom aromas don't take longer!

Pour on soup

Add white wine to the soup.

Pour in the broth and bring to the boil.

Let the cream slowly run into the boiling liquid so that it does not flocculate.

Let the soup simmer slightly for 20 minutes.

Lemon grate detail picture
For the lemon risotto you need finely grated lemon peel. Use a fine grater. When choosing the lemon, pay attention to organic quality and untreated peel.

Lemon peel

Add really little, finely grated lemon peel, season the soup with salt, pepper, nutmeg and cayenne pepper.

Mix the mushroom soup
Then mix the soup and let it steep for another 8 minutes over a gentle heat. The mushrooms give off the last taste to the liquid.

Mix soup

Remove the bay leaf. Mix the soup with the hand blender and let the flavor ripen for 10 minutes.

Soup happen
Strain the soup through a fine sieve.

Seven soup

Pass the soup through a fine hair sieve and squeeze the mushroom pomace well with a ladle to extract the last flavors into the liquid.

Mix the cornstarch.
Mixing cornstarch to thicken.

Soup binding

Boil the soup that has passed through.

Depending on the consistency of the soup, thicken with cornflour mixed in cold water:

To do this, pour 100 ml of cold water into a beaker and stir in the starch.

Gradually add the starch liquid to the boiling soup and bind until the desired consistency is achieved.

Then let it boil for another 2 minutes.

Decoration mushrooms and wild garlic


Prepare the decoration:

–> Wash the fresh herbs, dry them and cut them finely.

–> Slice the mushrooms very thinly.

–> I use a truffle slicer for this.

mushroom soup
Mushroom soup Recipe Image © Thomas Sixt

Serve soup

Season the soup again just before serving.

Mix with the ice-cold butter until frothy and arrange in hot soup plates.

Decorate mushroom slices and herbs and serve with the lukewarm muffins.

Herb Tip:

Depending on the season, this soup goes with wild garlic, chives, lovage, thyme or parsley.


3. Calories and Nutritional Values

4. Muffins as Side Dish to the Mushroom Soup

For the soup I thought of a nice side dish and baked some solid muffins. This makes this dish a full-fledged dinner.

Prepare quark muffin batter
The quark muffin dough is prepared in a few minutes.
Muffins in dough shape
I filled the muffin dough into the paper forms.

5. More fine Ideas for your Soup Pot

Comments, Cooking Questions and Answers

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