Mushroom Cappuccino - Nutralite

Ingredients list for Mushroom Cappuccino - Nutralite

• 15 large Button mushrooms thickly sliced
• 1 Bay leaf
• 1 tablespoon Nutralite
• 1 small Onion chopped
• 4-6 Garlic cloves chopped
• 4 cups Vegetable stock
• to taste Salt
• 1/4 teaspoon White pepper powder
• 3/4 cup Cream
• 2 cups Milk chilled
• 1 teaspoon Cinnamon (dalchini) powder

Method

1. Melt the Nutralite in a heavy-bottomed pan. Add the bay leaf, onion and garlic and sauté for two to three minutes or till onion is translucent.
2. Add the mushrooms and sauté for a minute. Add one cup of vegetable stock and cook for five more minutes. Remove from heat and cool. Remove bay leaf and discard.
3. Make a puree of the cooked mushrooms and add the remaining vegetable stock. Return to heat and bring it to a boil. Add salt and white pepper powder, lower the heat and simmer for two to three minutes.
4. Stir in the cream and remove from heat. Pour soup into individual cups and keep warm.
5. Pour the chilled milk into a chilled bowl. Beat with a fork till it develops froth. Collect the froth with a ladle and place on the hot mushroom soup giving it a cappuccino effect.
6. Sprinkle cinnamon powder and serve immediately.

Nutrition Info