About Mushroom Cappuccino Soup Recipe: A comforting, wholesome and creamy mushroom soup with the goodness of porcini and button mushrooms and subtle flavours of garlic and pepper.
Ingredients of Mushroom Cappuccino Soup
300 gms button mushrooms
10 gms butter
10 gms olive oil
5 gram onion, chopped
50 ml garlic (peeled)
100 ml milk toned
A pinch of white pepper powder
10 ml cream
5 gram porcini mushrooms
5 drops truffle oil
How to Make Mushroom Cappuccino Soup
1.Clean, wash and cut the mushrooms into thick slices. Melt butter in a heavy bottomed pan; add onion and garlic and sauté for two to three minutes or until onion turns brown. Add the mushrooms and sauté for a minute.
2.Make a puree of the cooked mushrooms.
3.Place a saucepan on the range and add the mushroom puree with milk and cream, add the seasoning and remove from heat.
4.Pour the hot soup in a container jar, add butter and use hand blender to make a thick froth.
5.Then pour the soup in serving cups. Top it up with the froth, sprinkle truffle oil with porcini mushroom dust and serve hot.