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Main Ingredients | Button mushrooms, Bay leaf |
Cuisine | Fusion |
Course | Beverages |
Prep Time | 0-5 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
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
- 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.
- 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.
- 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.
- Stir in the cream and remove from heat. Pour soup into individual cups and keep warm.
- 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.
- Sprinkle cinnamon powder and serve immediately.
Nutrition Info
Calories | 872 |
Carbohydrates | 39.9 |
Protein | 22.9 |
Fat | 67.7 |
Other Fiber | Iron- 4.3mg |
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