Cappuccino of mushrooms recipe

Cappuccino of Mushrooms recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Cappuccino of mushrooms recipe, recipe Rating: 4.6
Number of votes:98 

Ingredients

500 g	white and brown mushrooms, diced
1	lemon, the juice
½	green chili, seeded and finely chopped
	salt and pepper, to taste
	paprika powder
	Italian herbs
500 ml	vegetable stock or chicken stock
250 ml	whipping cream
2	egg yolk
1	onion, chopped
50 g	butter
4 tbsp	whipped cream

Instructions

Sprinkle the diced mushrooms with lemon juice. Heat the butter and cook the onions until translucent. Add the mushrooms and let them cook a while over medium heat. Add the chili and season with salt, pepper, herbs and paprika. Now add the stock, bring to a boil and simmer for 15 minutes.

Pour the soup into a blender and puree. Pour back into the pot, mix the egg yolks with the whipping cream and slowly add stirring to the soup. Let simmer over low heat for another 10 minutes and season to taste.

Ladle into coffee cups, decorate with dollops of whipped cream and serve immediately.

Preparation time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a