Mushroom Cappuccino | मशरुम कॅपचीनो | Mushroom Soup | Sanjeev Kapoor Khazana

Garma-garam Mushroom Soup topped with a frothy layer providing it a cappuccino result in total Italian design makes for a terrific #MonsoonMagic dish that you need to try! Made by boiling mushrooms in vegetable stock along with some herbs, this Mushroom Coffee is not simply healthy but likewise super soothing. ☕.



15 big fresh button mushrooms, heavily sliced.
1 tablespoon butter.
1 little onion, chopped.
4-6 garlic cloves, sliced.
Salt to taste.
1/4 teaspoon white pepper powder.
4 cups veggie stock.
1 bay leaf.
3/4 cup cream.
2 cups milk, cooled.
1 teaspoon cinnamon powder.


1. Melt the butter in a deep non stick pan. Include the onion and garlic and sauté for two to three minutes or till onion is translucent.
2. Include the mushrooms and sauté for one minute. Include salt, pepper powder and stir. Add one cup of veggie stock and bay leaf, cook for five more minutes. Get rid of from heat and cool. Eliminate the bay leaf and dispose of.
3. Make a purée of the prepared mushrooms and add the staying veggie stock. Go back to heat and give a boil. Change salt and include cream and get rid of from heat. Put the soup into individual cups and keep warm.
4. Pour the chilled milk into a blender jar, add a few ice cubes and procedure till a thick froth is formed.
5. Collect the froth with a ladle and put on the hot mushroom soup offering it a cappuccino result.
6. Sprinkle cinnamon powder and serve right away.

Chef's Tip: Usage milk with a high fat material for a thick froth.

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Mushroom Cappuccino | मशरुम कॅपचीनो | Mushroom Soup | Sanjeev Kapoor Khazana

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  1. Your expertise in cooking is visible every time. Keep inspiring the Khal community.

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