Mushroom Cappuccino with Truffle Foam Recipe by Judi Leishman

 

Mushroom Cappuccino with Truffle Foam 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

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!