Would you like to try mushroom cappuccino tonight?

What is better than sitting by your window, watching the rain, and enjoying a tasty and healthy soup in the monsoons? Celebrity chef Sanjeev Kapoor recently shared an easy recipe for a mushroom soup topped with a frothy layer that gives it a complete cappuccino feel.

Mushrooms, edible fungi, are purely vegetarian and are available in various types, shapes and sizes. They are a great way to glam up your dishes. They are available in the following types – button, enoki, morel, oyster, shiitake, porcini, chanterelle, and portabella.

“Buy the ones with a firm texture and even colour with tightly-closed caps. If the gills are showing, it is an indication of age and they are probably past their prime.” the chef wrote along with the recipe.

 

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Check out the recipe for mushroom cappuccino:

Ingredients

400g – Sliced button mushrooms
½ cup- Milk
2 tbsp – Butter
1 tbsp – Garlic
1 – onion, chopped
1 tbsp – salt
3 cups – vegetable stock
2 tbsp – Melted butter
A large pinch – white pepper powder
Cinnamon powder for sprinkling

Method

* Take a non-stick pan. Heat it and then add garlic and onion. Mix and sauté till it gets translucent, then add mushrooms and mix it well.
* Add salt, mix and sauté for one or two minutes. Then add three cups of vegetable stock and mix it well again.
* Add white pepper powder and mix well. Let the mixture come to a boil. Take the pan off the heat and set it aside to cool slightly.
* Transfer it into a blender jar and blend till it gets smooth.
* Transfer a portion of the soup into a bowl. Add milk and butter and whisk with a hand blender till it gets foamy.
* Transfer the remaining soup in serving cups and top up with the prepared foam. Sprinkle cinnamon powder on it. Serve hot.

When are you trying this recipe?