Mushroom Cappuccino

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READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in a heavy bottomed pan.
  • Add bay leaf, onion and garlic.
  • Saute for 2-3 minutes or till the onion becomes translucent.
  • Add mushrooms.
  • Saute for a minute.
  • Add 1 cup of vegetable stock.
  • Cook for 5 more minutes.
  • Remove from heat and cool.
  • Remove bay leaf.
  • Make a puree of the cooked mushrooms.
  • Add the remaining vegetable stock to it.
  • Bring to a boil.
  • Add salt and white pepper powder.
  • Simmer the soup for 2-3 minutes.
  • Add fresh cream and remove from heat.
  • Place soup in individual cups.
  • Keep a deep bowl in the refrigerator to chill it.
  • In this chilled bowl pour in the chilled milk and beat it with a fork.
  • This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino effect.
  • Sprinkle powdered cinnamon and serve immediately.
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