Mushroom Cappuccino

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Monks in a monastery invented the idea of adding creamy foam to coffee. Mushroom cappuccino soup is prepared using the same technique — a creamy foam, but instead of coffee, it's hot mushroom soup. Transforming this soup into a likeness of a cappuccino is not a necessary condition for happiness. Simply add cream to the finished soup and blend it together in a blender.

Ingredients

Ground Black Pepper - to taste
Salt - to taste
Nutmeg - to taste
Butter - 1.8 oz
Garlic - 4 cloves
Cream - 3.5 oz
Porcini Mushrooms - 14.1 oz
Chicken Broth - ½ l

Step by Step guide

Step 1

Finely chop the mushrooms, then sauté them in butter along with garlic and parsley. If using dried mushrooms instead of fresh or frozen, take one hundred grams, soak them in water for one to two hours, and then proceed with the same sautéing method.

Step 2

As soon as the mushrooms develop a nice golden crust (if using dried mushrooms, the crust may not be very appealing, but the aroma will still be nice), add broth to the pot, season with salt and pepper, and simmer the soup for fifteen minutes. Then, blend the mushroom mixture until smooth using a blender.

Step 3

Heat the cream gently, being careful not to bring it to a boil, and whisk it together with the nutmeg.

Step 4

Pour the soup into a soup bowl or a dish, and then add whipped cream on top, similar to how it's done in cafes with cappuccinos. To elevate the dish and add a touch of elegance, you can sauté a slice of mushroom in clarified butter and place it on top of the creamy froth. If the froth is thick, it has a chance of not sinking.