Mushroom Cappuccino

Name: Mushroom Cappuccino
Ingredients: 15 large fresh button mushrooms, clean, wash and thickly slice mushrooms; 1 small onion, peeled, washed and finely chopped; 4 -6 fresh garlic cloves, peeled, washed and finely chopped; 1 tablespoon butter; 1 bay leaf; 4 cups vegetable stock; salt; 1/4 teaspoon white pepper powder; 3/4 cup fresh cream; 2 cups whole milk (chilled); 1 teaspoon ground cinnamon

11 ingredients

20 steps

Ingredients

15 large fresh button mushrooms, clean, wash and thickly slice mushrooms
1 small onion, peeled, washed and finely chopped
4 -6 fresh garlic cloves, peeled, washed and finely chopped
1 tablespoon butter
1 bay leaf
4 cups vegetable stock
salt
1/4 teaspoon white pepper powder
3/4 cup fresh cream
2 cups whole milk (chilled)
1 teaspoon ground cinnamon

Directions

1

Melt butter in a heavy bottomed pan.
2

Add bay leaf, onion and garlic.
3

Saute for 2-3 minutes or till the onion becomes translucent.
4

Add mushrooms.
5

Saute for a minute.
6

Add 1 cup of vegetable stock.
7

Cook for 5 more minutes.
8

Remove from heat and cool.
9

Remove bay leaf.
10

Make a puree of the cooked mushrooms.
11

Add the remaining vegetable stock to it.
12

Bring to a boil.
13

Add salt and white pepper powder.
14

Simmer the soup for 2-3 minutes.
15

Add fresh cream and remove from heat.
16

Place soup in individual cups.
17

Keep a deep bowl in the refrigerator to chill it.
18

In this chilled bowl pour in the chilled milk and beat it with a fork.
19

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.
20

Sprinkle powdered cinnamon and serve immediately.