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Cappuccino Of Mushroom Soup Recipe

Name: The Guilds Cappuccino Of Mushroom Soup Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 30 g dried porcini mushrooms; 200 g oyster mushrooms; 1 medium onion, chopped; 2 cloves garlic, minced; 750 ml vegetable broth; 200 ml heavy cream; 1 tsp salt; 0.5 tsp black pepper; 1 tbs truffle oil; 300 ml milk; 50 g Parmesan cheese, grated; 100 g Parmesan cheese, grated

Inspired by The Guild

Time1h

Serves4

porcini, oyster, truffle oil, Parmesan milk foam, Parmesan straw

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Ingredients

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Mushroom Soup Base

1.06 oz (30 g) dried porcini mushrooms

7.05 oz (200 g) oyster mushrooms

1 medium onion, chopped

2 cloves Garlic, minced

3.17 cup (750 ml) Vegetable broth

7/8 cup (200 ml) Heavy cream

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbs Truffle oil

Parmesan Milk Foam

1 1/4 cup (300 ml) Milk

1 3/4 oz (50 g) Parmesan cheese, grated

Parmesan Straw

3 1/2 oz (100 g) Parmesan cheese, grated

Method

Mushroom Soup Preparation

Soak Porcini

Soak the dried porcini mushrooms in warm water for about 20 minutes, then drain and chop finely.

Cook the Base

In a large pot, sauté the chopped onion and minced garlic in a little oil until translucent. Add the oyster mushrooms and chopped porcini, and cook until softened.

Add Broth

Pour in the vegetable broth and bring to a simmer. Season with salt and pepper. Let it cook for about 15 minutes.

Blend and Add Cream

Remove from heat and blend the soup until smooth. Return to heat, stir in the heavy cream and truffle oil, and adjust seasoning as needed.

Parmesan Milk Foam Preparation

Heat Milk

In a saucepan, heat the milk gently but do not boil. Stir in the grated Parmesan until melted and well combined.

Froth Milk

Using a milk frother or whisk, froth the milk until light and airy. Set aside.

Parmesan Straw Preparation

Bake Parmesan Straws

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper. Place small piles of grated Parmesan on the sheet and flatten them slightly. Bake for about 5-7 minutes until golden and crispy. Let cool.

Serving

Plate the Soup

In a bowl, pour the mushroom soup and top with the Parmesan milk foam. Garnish with the Parmesan straw and a drizzle of truffle oil.