Mushroom Cappuccino Recipe
A rich, earthy soup typically served in coffee cups finished with a dollop of frothed milk to give the cappuccino effect.
- Total Cook Time 35 mins
- Prep Time 05 mins
- Cook Time 30 mins
- Recipe Servings4
Ingredients of Mushroom Cappuccino
- 1 Tbsp chopped onions
- 1 tsp chopped garlic
- 1 tsp grated ginger
- 400 gm sliced button mushrooms
- 4 cups chicken/ vegetable stock
- Pinch of cinnamon powder, cayenne and nutmeg powder
- 1 tsp truffle oil
- 1/2 cup frothed and foamed milk to give the cappuccino effect
- Salt and pepper to taste
How to Make Mushroom CappuccinoHideShow Media
Saute onions, garlic and ginger in vegetable or truffle oil for 2 minutes.
Add mushrooms and saute.
Add 4 cups of chicken or vegetable stock.
Let it boil for 12 minutes.
Add cinnamon powder, cayenne and nutmeg powder.
Let the mushroom and stock blend till it turns into a smooth soup.
Pour it in the pan again.
Add 1 tsp butter and truffle oil.
Add salt and pepper to taste.
Fill a cappuccino cup with hot mushroom soup.
Spoon the milk froth and sprinkle with nutmeg.