Don’t confuse it with your regular cup of coffee; this is a Mushroom Soup topped with a frothy layer, giving you complete cappuccino feels! MUSHROOM CAPPUCCINOIngredients400 grams button mushrooms, sliced2 tsps butter1 tbsp finely chopped garlic4-5 black peppercorns1 medium onion, finely choppedSalt to taste4-5 cups vegetable stockA large pinch of white pepper powderFoam½ cup milk2 tbsps melted butterCinnamon powder for sprinkling Method1. Heat butter in a deep non-stick pan, add garlic and sauté well. Add black peppercorns, onion and sauté till translucent. Add mushrooms and mix well.2. Add salt, sauté well and cook for 1-2 minutes. Add stock and mix well. Let the mixture come to a boil. Take the pan off the heat.3. Allow to cool slightly and transfer into a blender jar and blend till smooth. Transfer a portion of the soup in a bowl.4. Add milk and butter and whisk using a hand blender till foamy.5. Transfer the soup in serving cups and top up with the prepared foam. Sprinkle cinnamon powder and serve hot. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
***********************
ingredients***********************
