German Mushroom Soup with Pasta (Champignon-Suppe) Recipe
Creamy mushroom soup with pasta is a popular lunch dish in German canteens and homes, especially in autumn and winter. It’s thick, filling and fragrant with butter and herbs, a bit like a cross between Polish mushroom soup with pasta and a mushroom sauce. It works perfectly as a standalone meal with a slice of bread.
Combines the comfort of a creamy mushroom sauce with the heartiness of a noodle soup, making it a full, warming meal in one bowl.
Chef's tips
Brown the mushrooms well to deepen their flavor before adding the stock. If you prefer a silkier texture, sift the flour before adding or make a separate roux and whisk it in gradually.
How to serve
Serve in deep bowls with extra parsley on top and a slice of rye or wholegrain bread. A simple green salad or cucumber salad on the side makes it a complete meal.
Ingredients
- button mushrooms - 500 g
- pasta - 120 g
- onion - 1 piece
- carrot - 1 piece
- butter - 2 tablespoon
- stock - 1 l
- cream - 150 ml
- wheat flour - 1 tablespoon
- parsley chopped - 2 tablespoon
- salt
- black pepper
- nutmeg ground - 0.25 teaspoon
Preparation
- Clean the mushrooms with a damp paper towel or rinse briefly and pat dry, trimming off the ends of the stems. Slice them thinly.
- Peel and finely chop the onion. Peel the carrot and grate it on the large holes of a grater or cut into small cubes.
- In a large pot, melt the butter over medium heat. Add the onion and fry for 3–4 minutes until softened and slightly translucent.
- Add the carrot and fry for another 2–3 minutes, stirring.
- Add the mushrooms, increase the heat to medium-high and fry for 6–8 minutes until they release their juices, then let some of the liquid evaporate and the mushrooms start to brown lightly.
- Sprinkle the vegetables with flour, mix thoroughly and fry for about 1 minute until the flour absorbs the fat.
- Gradually pour in the stock, stirring constantly to avoid lumps. Bring to a boil, reduce the heat and cook for 10 minutes.
- In a separate pot, cook the pasta al dente according to the packet instructions, drain and set aside.
- In a mug, mix the cream with a few tablespoons of hot soup, then pour it back into the pot, stirring. Season with salt, pepper and nutmeg. Cook for another 2–3 minutes over low heat without letting it boil vigorously.
- Add the cooked pasta to the soup, stir and heat through for 1–2 minutes.
- Finally, sprinkle the soup with chopped parsley and serve immediately.
Storage
Cool the soup quickly and store in the fridge for up to 2–3 days. If the pasta is already in the soup, it may swell and soften, but the dish will still be tasty. Reheat gently over low heat, adding a little stock or water if it has thickened too much.
