Ingredients
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200 g Шампиньоны
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200 г Белые грибы
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60 г Onion
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25 г Celery root
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25 г Parsnipили сельдерей корень
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1 зубчик Garlic
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50 мл White wine
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4 ст л Vegetable oil
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500 мл Almond milkили другое растительное молоко
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250 ml Water
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1 шт Bay leaf
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1 веточка Thyme
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30 мл Espresso coffee
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по вкусу Salt
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Украшение:
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Coconut cream
Directions
Mushroom cappuccino…sounds so cool! 🙂 I love mushroom cream of soup, and its combination with coffee, served in coffee cups just blew me away!
Try yourself and surprise your guests!
Tips:
You can use just one kind of mushrooms for the soup, but I recommend you use a few to enrich the flavor even more. Try also porcini, chanterelle, shiitake.
I use almond milk for this soup but you can use any kind of plant-based milk. Have in mind that coconut milk adds sweetness.
For serving, I top the coup with whipped coconut cream, but you don’t have to.
The key is to puree the mixture into a smooth and silky soup.
Today's visits: 1.
Steps
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1
Done
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Slice the mushrooms, finely dice the onions, parsnip, and celery root, finely chop the garlic. |
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2
Done
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In a heavy-bottomed pot, heat some oil, add the onion and root veggies, cook at medium heat until the onion is transparent (about 5 min). Add the mushrooms, some salt, and increase the heat. Cook until all the liquid is evaporated. Then add the wine and let the alcohol evaporate (about 3 min). Then add the garlic and cook together for 30 sec. |
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3
Done
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Add the almond milk, bay leaf, and thyme. Bring to a boil, then simmer for 25 min. |
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4
Done
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Remove the bay leaf and thyme. Puree the mixture in a blender until smooth. Pour in coffee, and boiling water to adjust the consistency. Blend until smooth, season with salt to taste. |
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5
Done
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Pour in cups, top with whipped coconut cream or plant-based milk foam. |
