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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is Chef Sanjeev Kapoor's recipe from the Young Times magazine. This looks like it comes from a fine-dine eatout! Ingredients:
15 large fresh button mushrooms, clean, wash and thickly slice mushrooms |
1 small onion, peeled, washed and finely chopped |
4 -6 fresh garlic cloves, peeled, washed and finely chopped |
1 tablespoon butter |
1 bay leaf |
4 cups vegetable stock |
salt |
1/4 teaspoon white pepper powder |
3/4 cup fresh cream |
2 cups whole milk (chilled) |
1 teaspoon ground cinnamon |
Directions:
1. Melt butter in a heavy bottomed pan.
2. Add bay leaf, onion and garlic.
3. Saute for 2-3 minutes or till the onion becomes translucent.
4. Add mushrooms.
5. Saute for a minute.
6. Add 1 cup of vegetable stock.
7. Cook for 5 more minutes.
8. Remove from heat and cool.
9. Remove bay leaf.
10. Make a puree of the cooked mushrooms.
11. Add the remaining vegetable stock to it.
12. Bring to a boil.
13. Add salt and white pepper powder.
14. Simmer the soup for 2-3 minutes.
15. Add fresh cream and remove from heat.
16. Place soup in individual cups.
17. Keep a deep bowl in the refrigerator to chill it.
18. In this chilled bowl pour in the chilled milk and beat it with a fork.
19. This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino effect.
20. Sprinkle powdered cinnamon and serve immediately.
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