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Mushroom cappuccino by Josée di Stasio

Josée Di Stasio's Mushroom cappuccino

Appetizers | Easy | 1 hour 15 minutes
Appetizers
Easy
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Recipe details

Ingredients

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Directions

  1. Rehydrate dried mushrooms in hot water for 30 minutes. Strain, reserving liquid, and then finely chop mushrooms.
  2. In a saucepan over low heat, cook onion and leek in butter, until soft.
  3. Add fresh mushrooms and continue cooking until liquid evaporates, about 5 minutes. Incorporate rehydrated mushrooms.
  4. Add potato, salt, pepper, and thyme.
  5. Pour in chicken broth and reserved soaking liquid. Bring to a boil and simmer, partially covered, for 15 minutes.
  6. Add 125 mL (½ cup) of cream a few minutes before serving.
  7. Purée soup in a blender. Add broth or water as needed.
  8. Keep warm. In the meantime, whisk remaining cream.
  9. Serve in cups or small bowls and top with whipped cream.

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