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Mushroom Cappuccino

Surprised delight of thick mushroom soup instead of coffee. This is a Sanjeev Kapoor exclusive recipe.

New Update
Mushroom Cappuccino
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
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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

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  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. Sprinkle cinnamon powder and serve immediately.

Nutrition Info

Calories 167
Carbohydrates 8.0
Protein 4.1
Fat 11.3
Other Fiber 0.0
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