Our mushroom project is going really well. Vasti, our head chef, has been whipping up some fantastic recipes with the latest harvest. Here is our Mushroom Cappuccino Soup!

Ingredients:

4 Onions, chopped
60ml Olive Oil
40ml Butter
30ml Garlic
750g Brown Mushrooms, finely chopped (don’t use a blender, chop with a knife)
100g Tomato Paste
250ml Sweet Dark Sherry (or dessert sherry)
250ml White Wine
125ml Brandy
1-litre Vegetable Stock
30ml Instant Coffee Powder
600ml Dairy Cream
Salt and Pepper to taste

How to make Mushroom Cappuccino Soup

• In a 3 litre saucepan sauté together onion, oil, butter and Garlic until the onions are translucent.
• Add the chopped mushrooms and sauté over high heat until all the mushroom moisture has cooked away and the mushrooms are dry.
• Add tomato paste and sauté until the mushroom mixture has caramelized.
• Add Sherry, White Wine and Brandy and cook over medium heat until most of the alcohol has cooked away.
• Add the vegetable stock, coffee powder, cream, salt and pepper and bring to a boil.
• Blend until smooth.  Taste and add more seasoning if needed. 
• If the soup is too thick or to taste, more cream may also be added.
• Serve the soup in cappuccino cups topped with truffle oil scented whipped cream and fresh coffee grinds.

Want more inspiration? Find more tasty recipes on our blog.