I first tasted this Mushrooms Cappucino in one of the Mandarin Oriental Hotels I used to worked in yonks ago, fell in love with it instantly and had made it many times before, improving it each time and this time instead of frothing the soup up to create the layer of ‘cappucino foam’ atop when blending I’d added Truffle Foam because I like a thick mushroom soup and the soup will not aerate as well when you blend hence you can’t get that cappuccino foaminess when the soup is too thick ;-)
This soup is at its best if made with mixed wild mushrooms or porcini mushrooms, as I always do so whenever I made it but since I don’t have the luxury of such choice here in Lagos this time around, I used a mixture of white & brown button mushrooms + Shitake mushrooms …. still extremly flavoursome …good on it’s own or served with crusty bread!
Chopped an onion and fry in heated pan with olive oil, when slightly brown, add in chopped garlic ….
Add in the mushrooms and fry for about 5 minutes …then pour in the wine, simmer until slightly reduced ….
Pour in the chicken stock and simmer for 10 minutes, covered
Blend soup with a hand blender or a food processor until smooth (& frothy) …. I like my soup with wee bits of blended mushrooms so I never sieve it through a sieve after blending
Add in the cream and bring it to a very gentle boil and the soup is ready!
RECIPE
Ingredients :
250 – 350g fresh mixed wild mushrooms or mushrooms of your choice
1 medium-sized onion, chopped
2 cloves garlic, chopped
¼ cup white wine, optional
800ml chicken stock (more if you prefer a lighter soup)
1 cup fresh cream
2 Tbsp Truffle Oil
1 Tbsp Olive Oil
salt & pepper, to taste
Methods:
- Clean and slice mushrooms
- Heat up a saucepan with 1 Tbsp Olive Oil and add in onion, fry until slightly turning brown/caramalised, then add in the chopped garlic
- Add in the mushrooms, sweat for about 5 minutes then pour in the white wine, simmer on low heat until slightly reduced
- Pour in the chicken stock and simmer over low heat, covered, for 10 minutes
- Remove from stove top, set aside to cool a little then blitz with a hand-held blender or a food processor until smooth (& frothy if not using the Truffle Foam
- Return blended soup to saucepan and pour in ½ cup fresh cream, stir over low heat and bring to very gentle boil and turn off heat, stir in 1 Tbsp of Truffle oil
- Beat the balance ½ cup cream together with balance of the Truffle oil until thick and small peaks is formed
- Serve up the blended soup in a soup mug, top with the whipped truffles cream and as it melts atop the hot soup, it’s like a layer of ‘cappucino foam’ making the mug of soup looks like a cuppa Cappucino!
