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!
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!
