Roast garlic & mushroom cappuccino
Roast garlic & mushroom cappuccino
Ingredients:-
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
Method:-
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.
Ingredients:-
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
Method:-
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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