Mushroom Cappuccino Soup Recipe

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Mushroom Cappuccino Soup
How To Make Mushroom Cappuccino Soup
  • Chef: Durgesh Tyagi
  • Restaurant: Swan, Delhi
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

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.
Key Ingredients: button mushrooms, butter, olive oil, onion, garlic (peeled), milk toned, white pepper powder, cream, porcini mushrooms, truffle oil