This soup was a bit of a revelation to me. I’ve seen it in some fancy food magazines, and always thought it looked very interesting..and then I kept forgetting it.Until now 😉 I had an important dinner, that I wanted to make extra special, so I whipped out all bells & whistles , and this was the starter. It was a huge hit too, I urge you to give it a try, it’s very simple after all, but the presentation makes it a real wow-factor dish.
800-900g of button mushrooms – 8-10 set aside for decoration
1 large onion,diced
1 garlic clove, roughly chopped
about 700ml of chicken or vegetable stock
1/2 tsp of dried thyme
salt,pepper to taste
200ml of whipping cream-whipped to soft peaks
4 tbsp of fresh,c hopped chives
4 slices of white bread
2 tbsp of butter
1/2 tsp of garlic powder
extra chives for decoration.
1) in a large saucepan heat up 1 tbsp of butter and fry the onion with the garlic until lightly golden.
2) when the onion reaches golden tint, add the thyme and sliced button mushrooms,and fry until they’re golden in colour as well. (about 10min).
3) after 10minutes add the stock and let it come to a boil,then take it off the heat and blend until smooth,with a handblender. check the seasoning for salt and pepper. This is your cappuccino-soup base.
4) in a separate pan fry off the remaning mushrooms,sliced neatly,season to taste and set aside.
5) in the same pan- melt 1tbsp of butter, cut out nice shapes out of the bread,then season with garlic powder and fry on both sides until golden,and crispy-drain the extra fat on some paper-kitchen towel.Those are your croutons (shapes are up to you).
6) take your whipped cream,season with salt and pepper,then fold through chopped chives.
7) pour the soup into 4 cappuccino glasses, about 3/4 way up. Then place a portion of chive-cream on top (I used a piping bag). Decorate with extra chives, then serve with 2 croutons and a few mushroom slices on the side.