MUSHROOM CAPPUCCINO CLASSICAL RECIPE

INGREDIENTS

1. Button mushrooms    Grams 150

2. Onions                    Grams 30

3. Seasoning    To taste

4. Bay leaf                    Number 1

5. Thyme                    Tsp 2

6. Olive oil                    Ml 20

7. Cream                    Ml 30

8. Milk                    Ml 50

9. White stock            Ml 150

10. Butter                    Grams 15 

  METHOD

1. Make white stock by roughly chopping onions, carrots, celery.

2. Add some garlic pods and cover it with 200 ml of water.

3. Bring to a boil and then simmer for 15 minutes.

 4. In a pot, heat olive oil and chopped shallots and sauté till translucent.

5. Add the sliced button mushroom and sauté.

6. Add the bay leaf, thyme springs, salt and black pepper.

7. Cover the sautéed vegetables with the strained white stock and allow coming up to a boil. Simmer for 5-10 minutes.

8. Remove the bay leaf and thyme sprig and blend the mushroom.

9. Strain through a sieve into the soup pot and add a little milk and adjust seasoning.

🌊To make the cappuccino froth,

1. heat up some fresh cream and milk together and add cold butter into this warm liquid. Beat with the hand blender till it froths.

2. Spoon the froth over the soup and garnish with finely chopped parsley.