Mushroom Cappuccino

Ingredients

• 7-8 chanterelle, soaked for 6-8 hours
• 200 grams button mushrooms, sliced
• 3/4 cup fresh cream
• 1 tablespoon olive oil
• 7-8 garlic cloves chopped
• 1 medium onion, finely chopped
• 7-8 fresh thyme sprigs
• 2 cups vegetable stock
• Crushed black peppercorns, 1 teaspoon + to taste
• Sea salt to taste
• 8-9 flat leaf parsley

Method

1. Melt the butter in a deep non stick pan. Add the onion and garlic and sauté for two to three minutes or till onion is translucent.
2. Add the mushrooms and sauté for one minute. Add salt, pepper powder and stir. Add one cup of vegetable stock and bay leaf, cook for five more minutes.
3. Remove from heat and cool. Remove the bay leaf and discard. Make a purée of the cooked mushrooms and add the remaining vegetable stock. Return to heat and bring to a boil. Adjust salt and add cream and remove from heat.
4. Pour the soup into individual cups and keep warm. Pour the chilled milk into a blender jar, add a few ice cubes and process till a thick froth is formed.
5. 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