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    Mushroom Cappucinos

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    Mushroom Cappucinos

    This makes enough for a starter for 6, but can be served in smaller quantities in shot glasses or tiny cups. In this case, freeze the surplus soup.

    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 6 as a starter


    • Cappuccino froth:
    • freshly grated nutmeg
    • 150ml semi-skimmed milk
    • 20g dried porcini mushrooms
    • 50g butter
    • 1 tbsp olive oil
    • 1 large onion, chopped
    • 1 garlic clove, finely chopped
    • 750g chestnut mushrooms, cleaned and chopped
    • 100ml Madeira
    • 600ml fresh vegetable stock
    • 500ml semi-skimmed milk
    • salt and freshly ground black pepper


    1. Put the porcini into a bowl and pour over 150ml boiling water. Leave for 15 minutes.
    2. Meanwhile, melt the butter and oil in a frying pan. Add the onion and fry until very soft but not brown. Add the garlic and fry for 2 minutes more.
    3. Add the chestnut mushrooms and sauté until all the juices evaporate (15-20 minutes). Add the Madeira and boil for 1 minute then add a pinch of nutmeg, the stock and the porcini, plus soaking liquid. Simmer for 15 minutes. Remove from the heat and leave to cool.
    4. Pour the mixture into a blender and whiz until smooth. Pour into a clean pan and add the milk. Reheat gently, without boiling. Season.
    5. To make froth, put the milk in a pan, bring up to a simmer, and remove from the heat. Use a cappuccino frother or Aerolatte tool to froth the milk. Alternatively, whisk vigorously by hand until frothy. If serving as a starter, pour the soup into bowls and add a garnish, such as fresh thyme. For an amuse-bouche, pour into shot glasses, 3/4 full, then top with a spoonful of froth. Dust with nutmeg and serve.

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