Mushroom Cappuccino
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 the holidays.
Source: The British Larder
Enlarge Image
Credit: The British Larder
FROM THE
RECIPE:
For extra cappuccino foaminess return the soup to a deep saucepan and use a stick blender or a ba-mix to aerate the soup further, the soup must be hot I find it aerates best if the soup is just before boiling point. If the soup is too thick it will not foam, add a dash of cream to let the soup down slightly, I also find adding a small knob of cold butter also do the trick. Fatty components helps the soup to aerate.
Get the Recipe from The British Larder
Your Rating & Review