Best Wild Mushroom Soup Cappuccino Recipes

Mushroom Cappuccino image

Provided by Charishma_Ramchanda

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

15 large fresh button mushrooms, clean, wash and thickly slice mushrooms
1 small onion, peeled, washed and finely chopped
4 -6 fresh garlic cloves, peeled, washed and finely chopped
1 tablespoon butter
1 bay leaf
4 cups vegetable stock
salt
1/4 teaspoon white pepper powder
3/4 cup fresh cream
2 cups whole milk (chilled)
1 teaspoon ground cinnamon

Steps:

Melt butter in a heavy bottomed pan.
Add bay leaf, onion and garlic.
Saute for 2-3 minutes or till the onion becomes translucent.
Add mushrooms.
Saute for a minute.
Add 1 cup of vegetable stock.
Cook for 5 more minutes.
Remove from heat and cool.
Remove bay leaf.
Make a puree of the cooked mushrooms.
Add the remaining vegetable stock to it.
Bring to a boil.
Add salt and white pepper powder.
Simmer the soup for 2-3 minutes.
Add fresh cream and remove from heat.
Place soup in individual cups.
Keep a deep bowl in the refrigerator to chill it.
In this chilled bowl pour in the chilled milk and beat it with a fork.
This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino effect.
Sprinkle powdered cinnamon and serve immediately.

Nutrition Facts : Calories 285.4, Fat 23.7, SaturatedFat 14.4, Cholesterol 81, Sodium 91.7, Carbohydrate 12.9, Fiber 1.5, Sugar 8.7, Protein 7.9

Mt. Mansfield Foraged Morel Mushroom Cappuccino image

Provided by Food Network

Time 1h15m

Yield 6 (6-ounce) servings

Number Of Ingredients 10

1 tablespoon unsalted butter
2 cloves garlic, minced
3 whole shallots, minced
3 ounces dried morels, rehydrated to 7 ounces, sliced, save 2 dried morels, grind in coffee grinder for morel dust, to garnish
3 ounces dry sack sherry
2 quarts mushroom stock (rehydrated liquid), see Cook's Notes
2 1/2 cups heavy whipping cream
4 sprigs picked thyme, minced
3 teaspoons buerre manie, equal amounts butter and flour, rolled into 3 balls
Salt and freshly ground black pepper

Steps:

For the Soup: Melt the butter in a large stockpot. Add the garlic and shallots and cook until translucent. Add sliced morels and stir for 1 minute. Deglaze with sherry. Reduce until almost totally dry. Add the 2 quarts stock (rehydrated liquid) and bring to simmer, then reduce by 1/3. Slowly whisk in 2 cups of the heavy cream. Bring to boil. Add half of the minced thyme and simmer for 15 minutes. Whisk in 3, (1 teaspoon) balls of buerre manie to thicken. Simmer for 15 more minutes. Season with salt and freshly ground black pepper.
Thyme Cloud: Whip the remaining thyme with the 1/2 cup remaining whip cream until soft peak. Spoon on top of soup. Garnish with morel dust.