Garma-garam Mushroom Soup topped with a frothy layer giving it a cappuccino effect in total Italian style makes for a wonderful #MonsoonMagic recipe that you must try! Made by boiling mushrooms in vegetable stock along with some herbs this Mushroom Cappuccino is not just healthy but also super comforting. ☕🍄
MUSHROOM CAPPUCCINO
Ingredients
15 large fresh button mushrooms thickly sliced
1 tablespoon butter
1 small onion chopped
4-6 garlic cloves chopped
Salt to taste
¼ teaspoon white pepper powder
4 cups vegetable stock
1 bay leaf
¾ cup cream
2 cups milk chilled
1 teaspoon cinnamon powder
Method
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. Remove from heat and cool. Remove the bay leaf and discard.
3. 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. Pour the soup into individual cups and keep warm.
4. 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.
6. Sprinkle cinnamon powder and serve immediately.
Chef’s Tip: Use milk with a high fat content for a thick froth.
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