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Mushroom Cappuccino

Dietician Amit Shah
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Ingredients
  

  • 15 Mushrooms - Large
  • Olive Oil 1 Tbsp
  • Bay Leaf 1
  • Onion Chopped 1 small
  • Garlic Chopped 4 - 6 cloves
  • Vegetable Stock 4 cups
  • White Pepper Powder 1/4 teaspoon
  • Greek Yoghurt 1/4 cup
  • Cinnamon Powder 1 teaspoon

Instructions
 

  • Greek Yoghurt is optional - Garnish with Cinnamon Powder.

Notes

  1. Clean, wash and thickly slice mushrooms.
  2. Heat oil in a heavy bottom pan.
  3. Add Bay Leaf, Onion and Garlic and saute for two to three minutes or till onions become translucent.
  4. Add mushrooms and saute for a minute.
  5. Add one cup of vegetable stock and cook for 5 more minutes.
  6. Remove from heat and cool.
  7. Remove Bay Leaf.
  8. Make Puree of the cooked mushrooms.
  9. Add the remaining vegetable stock to it.
  10. Return to heat and bring to a boil, add salt and white pepper powder and simmer the soup for two to three minutes.
  11. Add the greek yoghurt and remove from heat.