Name: Hüttenkäse Pilzsuppe – Ein Herzhaftes Pilz Rezept
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 400 g mixed mushrooms (button, cremini, or porcini), cleaned and sliced; 1 tablespoon butter; 1 tablespoon olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 500 ml vegetable broth; 150 g Hüttenkäse (cottage cheese); 100 ml cream or milk; Salt and black pepper to taste; Fresh parsley for garnish

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1) Key Takeaways
2) Easy Hüttenkäse Pilzsuppe Recipe
3) Ingredients for Hüttenkäse Pilzsuppe
4) How to Make Hüttenkäse Pilzsuppe
5) Tips for Making Hüttenkäse Pilzsuppe
6) Making Hüttenkäse Pilzsuppe Ahead of Time
7) Storing Leftover Hüttenkäse Pilzsuppe
8) Try these soup recipes next!
9) Hüttenkäse Pilzsuppe
10) Nutrition

1) Key Takeaways

This Hüttenkäse Pilzsuppe is rich, creamy, and full of earthy mushroom flavor. It’s a German-inspired dish that brings warmth to any table. If you love simple cooking that feels gourmet without the stress, this one’s for you. The cottage cheese gives it body and creaminess without feeling heavy, and the mushrooms add that deep umami that only they can. It’s the kind of pilz rezept you’ll want to make again when it’s cold outside or when you just need something that feels like a hug in a bowl.

2) Easy Hüttenkäse Pilzsuppe Recipe

Let’s be honest, sometimes we just want a meal that’s cozy, fast, and makes us feel accomplished. That’s exactly what this recipe does. It’s easy enough for a weeknight but tastes like something you’d order in a small German café. You can use any mushroom variety—button, cremini, or a wild mix if you’re feeling adventurous. The Hüttenkäse blends in beautifully, giving the soup a soft, velvety touch without needing too much cream. The result? A balanced, satisfying pilz rezept that hits all the right notes: warm, hearty, and comforting.

3) Ingredients for Hüttenkäse Pilzsuppe

Mushrooms: Use about 400 grams of mixed mushrooms. Fresh ones are best, but frozen can work too. Clean and slice them before cooking to get the perfect texture.

Butter: A tablespoon of butter brings a gentle richness and helps brown the mushrooms nicely.

Olive Oil: This gives a bit of depth to the flavor while preventing the butter from burning.

Onion: One finely chopped onion adds sweetness that balances the mushrooms’ earthiness.

Garlic: Two cloves minced give a subtle aroma that ties everything together.

Vegetable Broth: About 500 ml of broth keeps the soup light yet flavorful.

Hüttenkäse (Cottage Cheese): The star of the dish. It melts in just enough to make the soup creamy but still light.

Cream or Milk: 100 ml adds smoothness without heaviness.

Salt and Pepper: Season to taste—this soup thrives on good seasoning.

Fresh Parsley: Sprinkle it at the end for a bit of color and freshness.

4) How to Make Hüttenkäse Pilzsuppe

Step 1. Heat butter and olive oil in a large pot. Add chopped onions and let them soften until translucent. The kitchen should start smelling wonderful already.

Step 2. Add garlic and mushrooms. Let them cook until they release their juices and turn golden brown. Stir every now and then so nothing sticks.

Step 3. Pour in the vegetable broth. Bring it to a gentle boil and let it simmer for about 10 minutes. You’ll notice how the flavors start blending beautifully.

Step 4. Lower the heat and stir in the Hüttenkäse and cream. Use a hand blender to partially blend the soup—just enough to keep some texture. You want it thick but not mushy.

Step 5. Taste and adjust salt and pepper. Serve hot with a sprinkle of parsley and maybe a crusty slice of bread. It’s simple food done right—a pilz rezept that proves you don’t need fancy ingredients to make something great.

5) Tips for Making Hüttenkäse Pilzsuppe

Don’t rush the mushrooms. Let them get that nice golden edge before adding broth—it’s where the flavor lives. If you skip this, the soup might taste flat. Stirring slowly and letting them brown gives that deep, savory base you’ll crave.

Use fresh herbs. A bit of parsley or thyme at the end gives the soup life. It’s those small touches that make home cooking feel special. And yes, this pilz rezept loves a bit of green sprinkled on top.

If you like your soup thicker, blend more of it. If you want it lighter, add a splash of milk. There’s no wrong way—just your way. That’s the beauty of cooking. It’s flexible, forgiving, and full of joy when you let it be.

6) Making Hüttenkäse Pilzsuppe Ahead of Time

This soup is one of those dishes that tastes even better the next day. The flavors deepen overnight, making it perfect for meal prep or cozy weekends. Store it in the fridge and warm it up slowly over low heat when ready to eat.

If you’re hosting guests, you can make it earlier in the day and just reheat before serving. It holds up beautifully and doesn’t lose that creamy consistency from the Hüttenkäse. It’s one of those Pilzsuppe Rezepte that saves time without sacrificing flavor.

Just keep it simple—don’t add the herbs until serving. That way, they stay bright and fresh instead of dull and overcooked.

7) Storing Leftover Hüttenkäse Pilzsuppe

Leftovers? Lucky you. Store the soup in a sealed container in the fridge for up to four days. Reheat on low, stirring now and then. The texture stays creamy, and the flavors just get better. It’s comfort food that keeps on giving.

If you want to freeze it, go ahead—but skip the cream and Hüttenkäse until you reheat. Add them fresh so the soup keeps its lovely texture. It’s one of those Hüttenkäse Rezepte that’s as practical as it is delicious.

Serve it again with fresh bread or a quick salad on the side. Simple, wholesome, and made with love—exactly what we aim for at Emilia Rezepte.

8) Try these soup recipes next!

9) Hüttenkäse Pilzsuppe