Don’t confuse it with your regular cup of coffee; this is a Mushroom Soup topped with a frothy layer, giving you complete cappuccino feels!
MUSHROOM CAPPUCCINO
Ingredients
400 grams button mushrooms, sliced
2 tsps butter
1 tbsp finely chopped garlic
4-5 black peppercorns
1 medium onion, finely chopped
Salt to taste
4-5 cups vegetable stock
A large pinch of white pepper powder
Foam
½ cup milk
2 tbsps melted butter
Cinnamon powder for sprinkling
Method
1. Heat butter in a deep non-stick pan, add garlic and sauté well. Add black peppercorns, onion and sauté till translucent. Add mushrooms and mix well.
2. Add salt, sauté well and cook for 1-2 minutes. Add stock and mix well. Let the mixture come to a boil. Take the pan off the heat.
3. Allow to cool slightly and transfer into a blender jar and blend till smooth. Transfer a portion of the soup in a bowl.
4. Add milk and butter and whisk using a hand blender till foamy.
5. Transfer the soup in serving cups and top up with the prepared foam. Sprinkle cinnamon powder and serve hot.
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