Recipe: Mushroom Cappuccino [edit]

Other Names: Mushroom Soup

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Edited by: Melissa Peterman

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Tags: Porcini, Shiitake, Vegan

Yield: 4 servings

[edit] Ingredients

2	cups mushroom vegetable stock
1	pinch porcini powder
2	tablespoons white port wine
2	sprig fresh thyme
4	shiitake mushroom caps
2	tablespoons olive oil
1	clove garlic, minced
1	teaspoon soy sauce
2	teaspoons butter
	Freshly ground white pepper
	Truffle oil, (optional)
	Parmesan cheese shavings for garnish, (optional)
	Fresh sprigs thyme for garnish, (optional)

[edit] Preparation

Step 1	It's great served with a dense multigrain bread.
Step 2	Preheat oven to 350 degrees. In medium saucepan, combine stock, porcini powder, wine and thyme. Bring to a simmer and cook 20 minutes.
Step 3	Meanwhile, put mushroom caps on baking sheet and roast in oven until golden brown, 5 to 7 minutes. Rub caps with olive oil; add garlic.
Step 4	Remove broth from heat and add soy sauce, butter, pepper, and 2 to 3 drops of truffle oil and stir until well blended. Beat mixture with a hand blender until frothy. To serve, place one mushroom cap in each of 4 serving bowls.
Step 5	Pour frothed stock mixture over mushroom cap and garnish with Parmesan cheese shavings and thyme.

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[edit] About Mushroom Cappuccino

This frothy soup has a wonderfully rich flavor that you won't soon forget.

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