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Mushroom Cappuccino

A creamy, vegetarian mushroom soup blended until frothy and served in a cappuccino cup for a sophisticated appetizer.

VegetarianSoupQuickAppetiserMushrooms

Estimated Nutrition

Per Serving Total
Calories 336.2 kcals 672.4 kcals
Carbohydrates 5.2 grams 10.4 grams
Fat 34.1 grams 68.2 grams
Protein 2.9 grams 5.8 grams
Cook Time
8 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
25
g
Butter
75
ml
Double Cream
Liquids
100
ml
Vegetable Stock
NutsSeeds
1
clove
Garlic
chopped
1
pinch
Nutmeg
1
1
Salt And Pepper
to taste
OilsFats
1
tbsp
Olive Oil
Vegetables
100
g
Mushrooms
mixed

Steps

  • Heat the butter and oil together in a saucepan.
  • Cook the mushrooms and garlic for three minutes.
  • Add 100ml of vegetable stock and cook for five minutes.
  • Add 75ml of cream and a pinch of nutmeg then season.
  • Blend the mixture with a hand blender until frothy.
  • Serve immediately in a cappuccino cup.