Mushroom Cappuccino

A scrumptious mushroom soup with vegetable stock flavoured with garlic, sprinkled with cinnamon powder……..

A treat for the health and fitness loversssss!!!!!

Course: Soup

Preparation Time: 10 minutes.

Cooking Time: 10-12 minutes

Serves: 04 .

Ingredients and Quantity:

Butter- 15 gm.

Extra virgin olive oil- 2 ¼ th tbsp.

Mixed Mushroom, sliced: 500 gm.

Garlic cloves, finely chopped- 03 nos.

Celery, chopped- 01stem.

Bay leaf- 02 nos.

Vegetable stock: 200 ml. + 25ml. to adjust consistency.

Nutmeg, grated-a pinch.

Salt- To taste

White pepper powder- 1/4^th tsp. / to taste.

For Garnishing:

Cinnamon powder- ½ tsp.

Method:

Heat the butter and oil together in a non-stick sauce pan.

Cook the mushrooms, garlic and celery for three minutes. Add bay leaf.

Add the stock and cook for five to eight minutes.

Remove the bay leaf and make puree of the cooked mushrooms.

Add the remaining vegetable stock to it to adjust consistency.

Return to heat and bring it to a boil.

Finish by adding the nutmeg powder and season with salt and white pepper powder.

Blend it until frothy by using a hand blender

For Serving:

Serve in a cappuccino cup, sprinkled a little cinnamon powder.

Chefs Tips:

1. Butter and Extra virgin Olive Oil is heated together, to prevent the butter from burning.
2. You may first pour the mushroom cappuccino, and then blend ½ soup, nutmeg powder and make a froth and top it. Then sprinkle with cinnamon powder.
3. You may also use chilled milk to make the froth i.e. in a chilled bowl take the 1 ½ chilled milk and beat it with a fork. This will develop lots of froth, which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino effect and then sprinkle with cinnamon powder.