📝 About This Recipe
Transport yourself to the mossy, sun-dappled forests of Bavaria with this authentic Schwammerlsuppe, a rustic masterpiece of German comfort food. This soup celebrates the earthy depth of wild mushrooms, balanced by the brightness of fresh lemon and the velvety richness of Alpine cream. It is traditionally served as a soul-warming lunch or a sophisticated starter, capturing the very essence of autumn in the Alps.
🥗 Ingredients
The Mushroom Base
- 600 grams Mixed Mushrooms (a mix of Chanterelles, Porcini, and Cremini, cleaned and sliced)
- 3 tablespoons Butter (unsalted, high-quality European style)
- 2 pieces Shallots (finely minced)
- 2 cloves Garlic (minced)
The Velouté and Aromatics
- 2 tablespoons All-purpose Flour (for the light roux)
- 800 ml Vegetable or Beef Stock (hot, preferably homemade)
- 100 ml Dry White Wine (such as Riesling or Pinot Grigio)
- 150 ml Heavy Cream (room temperature)
- 3 sprigs Fresh Thyme (leaves only)
- 1 piece Bay Leaf (dried)
Seasoning and Garnish
- 1/2 cup Fresh Parsley (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper (freshly cracked pepper is best)
- 4 tablespoons Creme Fraiche (for serving)
👨🍳 Instructions
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1
Begin by cleaning your mushrooms with a damp cloth or soft brush; avoid soaking them in water as they act like sponges and will lose their texture.
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2
Slice the larger mushrooms into bite-sized pieces, leaving smaller chanterelles whole for a beautiful rustic presentation.
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3
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat until it begins to foam.
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4
Add the mushrooms to the pot in batches if necessary. Sauté them for 5-7 minutes until they have released their moisture and turned a deep golden brown.
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5
Stir in the minced shallots and cook for another 2-3 minutes until translucent, then add the garlic and thyme, sautéing for 60 seconds until fragrant.
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6
Dust the mushrooms with the flour, stirring constantly for 1-2 minutes to cook out the raw flour taste without burning the mixture.
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7
Deglaze the pot by pouring in the white wine, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.
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8
Slowly whisk in the hot stock to ensure no flour lumps form. Add the bay leaf and bring the mixture to a gentle simmer.
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9
Reduce the heat to low and let the soup simmer uncovered for 15 minutes to allow the flavors to marry and the liquid to slightly thicken.
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10
Remove the bay leaf. Stir in the heavy cream and grated nutmeg, then bring it back to a very gentle simmer (do not boil vigorously once the cream is added).
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11
Stir in the fresh lemon juice—this acidity is crucial to cutting through the richness of the cream and mushrooms.
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12
Season generously with salt and freshly cracked black pepper. Taste and adjust the lemon or nutmeg as desired.
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13
Just before serving, stir in the fresh parsley to maintain its bright green color and herbal punch.
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14
Ladle the hot soup into warmed bowls and top each with a dollop of creme fraiche and a few extra cracks of black pepper.
💡 Chef's Tips
For the best flavor, use a variety of mushrooms; the mix of textures and earthy notes creates much more complexity than button mushrooms alone. If the soup is too thick, add a splash more stock; if too thin, simmer for a few extra minutes before adding the cream. Never wash wild mushrooms under the tap; use a brush to remove dirt to prevent them from becoming slimy. To make it even more authentic, use 'Schmalz' (clarified pork or goose fat) instead of butter for sautéing the mushrooms. If you can't find fresh wild mushrooms, you can supplement with 20g of dried porcini soaked in warm water; use the soaking liquid as part of your stock.
🍽️ Serving Suggestions
Serve with traditional Bavarian Semmelknödel (Bread Dumplings) to soak up every drop of the creamy sauce. Pair with a crisp, dry German Riesling or a cold Weissbier (wheat beer) to complement the earthy tones. A side of crusty sourdough bread or dark rye bread with salted butter is a simple, perfect accompaniment. For a lighter meal, serve alongside a fresh green salad with a sharp vinaigrette. Add a few drops of truffle oil at the very end for an extra layer of luxury.