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Cappuccino of Mushrooms
a nice soup best served in coffee cups
Ingredients
| 500 g | white and brown mushrooms, diced |
| 1 | lemon, the juice |
| 1/2 | green chili, seeded and finely chopped |
| salt and pepper, to taste | |
| paprika powder | |
| Italian herbs | |
| 500 ml | vegetable stock or chicken stock |
| 250 ml | whipping cream |
| 2 | egg yolk |
| 1 | onion, chopped |
| 50 g | butter |
| 4 tbsp | whipped cream |
Method
Preparation time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a
Sprinkle the diced mushrooms with lemon juice. Heat the butter and cook the onions until translucent. Add the mushrooms and let them cook a while over medium heat. Add the chili and season with salt, pepper, herbs and paprika. Now add the stock, bring to a boil and simmer for 15 minutes.
Pour the soup into a blender and puree. Pour back into the pot, mix the egg yolks with the whipping cream and slowly add stirring to the soup. Let simmer over low heat for another 10 minutes and season to taste.
Ladle into coffee cups, decorate with dollops of whipped cream and serve immediately.
Pour the soup into a blender and puree. Pour back into the pot, mix the egg yolks with the whipping cream and slowly add stirring to the soup. Let simmer over low heat for another 10 minutes and season to taste.
Ladle into coffee cups, decorate with dollops of whipped cream and serve immediately.
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