Name: Mushroom Cappuccino recipe by Meena Pareyani at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1 onion, chopped; 1 carrot, peeled and chopped; 5-6 mushrooms, sliced; 1 teaspoon garlic, chopped; 1 cup vegetable stock; 1/4 cup cream; 1 bay leaf; Crushed black pepper; 2 tablespoons olive oil; 1 tablespoon butter; Whipped cream for garnish; Parsley for garnish

ABOUT Mushroom Cappuccino RECIPE

Spicy, creamy, and hot peppery mushroom cappuccino is a delight for a wintry evening

Ingredients Serving: 2

1 onion, chopped
1 carrot, peeled and chopped
5-6 mushrooms, sliced
1 teaspoon garlic, chopped
1 cup vegetable stock
1/4 cup cream
1 bay leaf
Crushed black pepper
2 tablespoons olive oil
1 tablespoon butter
Whipped cream for garnish
Parsley for garnish

Instructions

Heat another pan, add oil and bay leaf, chopped garlic cloves, and chopped onions. Cook for a min and add carrots.
Add the sliced mushrooms and give a stir. Add vegetable stock and cook for 4 to 5 min.
Discard the bay leaf. Blend the vegetables and mushroom mixture until smooth.
Add cream and again blend the mixture.
In a pan, heat olive oil and add the mushroom puree, vegetable stock, salt, pepper, and cream. Mix well. Cook for a couple of minutes.
For serving, pour the soup in a mug and top with whipped cream, parsley and olive oil.

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