Mushroom Cappuccino Surprised delight of thick mushroom soup instead of coffee. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 19 May 2014 in Recipes Course New Update Main Ingredients Fresh button mushrooms,thickly sliced, Butter Cuisine Italian Course Beverages Prep Time 6-10 minutes Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Medium Others Veg Advertisment Ingredients list for Mushroom Cappuccino 15 large Fresh button mushrooms,thickly sliced 1 tablespoon Butter 1 small Onion ,chopped 4-6 cloves Garlic,chopped to taste Salt 1/4 teaspoon White pepper powder 4 cups Vegetable stock 1 Bay leaf 3/4 cup Cream 2 cups Milk,chilled 1 teaspoon Cinnamon powder Method Advertisment 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. 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. 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. 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. 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 167 Carbohydrates 8.0 Protein 4.1 Fat 11.3 Other Fiber 0.0 #Bay leaf #Butter #Cinnamon powder #Cream #Salt #Vegetable stock #White pepper powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article