Mushroom Cappuccino


1 Tbsp – Chopped onions
1 tsp – Chopped garlic
1 tsp – Grated ginger
400 gm – Sliced button mushrooms
4 cups – Chicken/ vegetable stock
1 tsp – Vegetable oil
Salt and pepper to taste
Pinch of cinnamon powder, cayenne and nutmeg powder
1/2 cup frothed and foamed milk to give the cappuccino effect


1. Saute onions, garlic and ginger in vegetable oil for 2 minutes.

2. Add mushrooms to it and saute.

3. Add 4 cups of stock and let it boil for 12 minutes.

4. Add cinnamon powder, cayenne and nutmeg powder to it.

5. Let everything blend till it turns into a smooth soup.

6. Pour it in pan and add 1 tsp butter and vegetable oil.

7. Add salt and pepper for taste.

8. Fill hot soup in cup and spoon the milk froth and sprinkle with nutmeg.

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2 Comments on this article. Feel free to join this conversation.

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  2. BrittaniMVanelli August 2, 2015 at 2:45 am - Reply

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