Mushroom Cappuccino
Description
Courtesy of Terry Conlan, Lake Austin Spa ResortIngredients
At a glance
Main Ingredient
Mushroom
Course/Dish
Cream
Serves
10
1 c. diced onion
2 T. butter
1 lb. mushrooms, stems trimmed and chopped
¼ c. Madeira
3 c. vegetable stock
1 c. milk
1 ½ c. half-and-half
½ c. flour
1 t. salt
¼ t. cayenne pepper
½ c. heavy cream
Pinch of salt
2 T. butter
1 lb. mushrooms, stems trimmed and chopped
¼ c. Madeira
3 c. vegetable stock
1 c. milk
1 ½ c. half-and-half
½ c. flour
1 t. salt
¼ t. cayenne pepper
½ c. heavy cream
Pinch of salt
Methods/steps
Sweat the onion in the butter until softened. Add mushrooms and cook, stirring until they begin to release their liquid. Add Madeira, stock and milk. Bring to a simmer. Combine half-and-half with flour, then whisk in. Add seasoning. Puree until smooth. Beat cream with salt to peaks. Hold chilled.
Pour 2/3 cup hot soup into a blender. Blend on high for 5–10 seconds. Top with a dollop of cream. Serve immediately.
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