A rich, earthy soup typically served in coffee cups finished with a dollop of frothed milk to give the cappuccino effect.
Ingredients Of Mushroom Cappuccino 1 Tbsp chopped onions 1 tsp chopped garlic 1 tsp grated ginger 400 gm sliced button mushrooms 4 cups chicken/ vegetable stock Pinch of cinnamon powder, cayenne and nutmeg powder 1 tsp truffle oil 1/2 cup frothed and foamed milk to give the cappuccino effect Salt and pepper to taste
How to Make Mushroom Cappuccino 1.Saute onions, garlic and ginger in vegetable or truffle oil for 2 minutes. 2.Add mushrooms and saute. 3.Add 4 cups of chicken or vegetable stock. 4.Let it boil for 12 minutes. 5.Add cinnamon powder, cayenne and nutmeg powder. 6.Let the mushroom and stock blend till it turns into a smooth soup. 7.Pour it in the pan again. 8.Add 1 tsp butter and truffle oil. 9.Add salt and pepper to taste. 10.Fill a cappuccino cup with hot mushroom soup. 11.Spoon the milk froth and sprinkle with nutmeg.