Cappuccino Mushroom Soup
Wild mushrooms make this soup rich and heady. When served in coffee mugs, it takes on the appearance of cappuccino or hot chocolate, making it an excellent dish for bar service or a starter course.
Ingredients
1 lb. assorted mushrooms, diced
2 large shallots, finely chopped
1-2 tbsp. butter
1 tbsp. porcini powder
1 tsp. sugar
1⁄4 cup dry sherry or white wine
4 cups mushroom or chicken stock
1⁄2 tsp. herbes de provence
Salt and pepper, to taste
1 1⁄4 cups heavy cream
Snipped chives, for garnish
Steps
- Heat butter in large saucepan. Add mushrooms, shallots, 1-2 tsp. porcini powder, and sugar; sauté 5 min.
- Add sherry; bring to a boil. Cook until liquid evaporates. Stir in mushroom stock, herbes, and salt and pepper; bring to a boil.
- Reduce heat; cover and simmer 15 min. Stir in 1 cup cream and heat through.
- Spoon off 2 tbsp. soup liquid without solids and stir into remaining 1⁄4 cup cream; reserve. Puree remaining soup.
- Foam reserved cream and soup liquid with an aerator or whisk. Pour pureed soup into cappuccino cups; spoon foam on top. Garnish with chives and remaining porcini powder.