cappucchino of mushrooms, a soup for the mushroom lover in you
You would love the mushroom cappuccino if you like the deep earthy-umami flavours of mushrooms. I often mix two or three varieties of mushrooms to make this cappuccino style soup but it tastes as good with just the button mushrooms too that are easily available everywhere.
Remember this mushroom cappuccino is a quick meal that gets ready in 15 minutes including chopping, cooking and blending.
This is a quick post so I will come straight to the recipe but I will request you to cook this soup following the recipe to the T when you make it for the first time. I have been making this soup for about 4 years now and have perfected the recipe to my liking and to make a filling balanced meal for two.
Yes this mushroom cappuccino is a well balanced meal with good fats, enough proteins and most other micro nutrients so you don't even need a bread with this.
Feel free to include a toasted garlic bread if you like but the soup is filling enough to make a meal. I would recommend nice hand cut potato fries made in oven or pan grilled with the soup instead of bread. Try that.
(2 meal servings or 4-6 small soup servings)
200 gm button mushrooms
one large onion about 120 gm
40-50 gm walnuts (try not to replace with other nuts but cashew works too)
3-4 cloves of garlic
1/2 tsp dry thyme or few springs of fresh thyme
salt and pepper to taste
pinch of nutmeg
500 ml whole milk (full fat)
1 tbsp butter or good quality olive oil or a mix of both
Slice the onions, chop the garlic cloves roughly and chop the mushrooms roughly.
Heat the butter, tip in the garlic and onions and cook to make the onions slightly caramelized, lightly browned. Toss in the mushrooms and let it all cook and get wilted for about 3-4 minutes.
Add the walnuts, thyme, salt and pepper and toss to mix.
Transfer this cooked mix to blender and make a smooth paste, adding some cold milk.
Transfer the blended soup back to the pan, add the remaining milk and some water to adjust consistency, check seasoning and let it come to a soft simmer. Do not let this soup boil.
The soup is lightly frothy after the blending and retains the froth after simmering too. You can make it froth a bit more by blending it in the pan using a stick blender before serving, so it looks more like a cappuccino.
This mushroom cappuccino reheats well and can be refrigerated for 2 days easily.
Make a large batch and refrigerate for convenience. This mushroom cappuccino is a great for a party too and can be served in small cups, topped with some unsweetened cocoa powder if you like.