Roast garlic & mushroom cappuccino

Roast garlic & mushroom cappuccino


Olive oil 1 tbsp

Butter 10g

Chopped Garlic 2tbsp

Chopped onions ¾ cups

Sliced mushrooms 2 cups

Cream 100ml

Salt to taste

Thyme pinch

Vegetable stock 1 cup


Heat the oil and the butter. Add chopped garlic to it. Cook on slow heat till lightly browned. Add onions and sauté. Add the mushroom, cook on high flame for 30 seconds, add thyme, followed by the vegetable stock. Bring to a boil, Skim, season to taste, add the cream and mix it all well. Cool the mixture and puree. Transfer the soup back into the pan, bring to a boil, put into a blender and churn till it’s frothy. Serve immediately.


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