Mushroom Capuccino Soup

Mushroom Capuccino Soup 

If you want to surprise your guest, this delicious soup will do the trick.

I saw the mushroom cream soup in this presentation for the first time in a restaurant in Vienna, it's maybe because Viennese love their coffee so much that they prefer even other dishes looking like coffee!

Trying it convinced me, it’s a great treat! 

For the Mushroom Capuccino soup you need:

300g Mushrooms

1 medium onion

1 spoonful of butter

1 spoonful of Olive oil

1 spoonful of flour

5 cups of chicken broth

1 spoonful of chopped parsley

2 cups of light cream (reserve 1 cup for decoration)

Salt,pepper

1 spoonful nutmeg

Preparation:

Wash the mushrooms carefully and divide into four or smaller,according to the size of the mushrooms.

Chop the onion.

Melt the butter together with the Olive oil, then add the onions and sauté slightly until translucent , then add the mushroom and sauté until everything is tender.

Add the parsley and cook for 2 more minutes until the flavors are blending into each other.

Salt and pepper then add the flour through a colander and stir well until the flour is absorbed.

 Stir frequently until the flour is absorbed

Add the chicken broth stirring frequently until thickened.

In blender or food processor purée the mixture until smooth.

Whip the cream with a tiny bit of salt until soft peaks are formed, top the hot soup with it and sprinkle with nutmeg.   

Note: This recipe works also very well using foamed milk instead of the whipped cream.

Serves 4-6

Enjoy!

Note:

For the ones of you that have read my previous post, I just want to assure you that cooking is a real stress reducing therapy!

Have a look at the picture below of the disaster area in our home during unpacking. :)

So I went into exile in my kitchen for a while to prepare today's recipe and hectic was gone and calm was restored. Now I have only about 60 more boxes to unpack!