Olive oil
Mushroom Cappuccino Soup with Olive Oil
A smooth mushroom soup of sautéed mushrooms and onion, blended and topped with soft milk foam like a cappuccino. A few drops of Picolimón olive oil at the end lift the aroma of the mushrooms.
- Serves
- Serves 2 (2–3 small cups)
- Time
- About 25 minutes
Ingredients
- Mushrooms of your choice (button, shimeji, maitake, etc.)120 g
- Onion1/4
- Garlic1 clove
- Extra virgin olive oil1 tsp
- Butter10 g
- Consommé (or light stock)200 ml
- Milk100 ml
- Double (heavy) cream50 ml
- Salt and black pepperto taste
Milk foam
- Milk100 ml
To finish
- Extra virgin olive oil (Picolimón)a little
- Parsley, finely choppeda little
Method
- Trim the mushroom stems and tear the mushrooms into small pieces by hand. Finely chop the onion and garlic.
- Put the olive oil and butter in a frying pan over medium heat and cook the garlic and onion until translucent.
- Add the mushrooms and a little salt and cook until soft.
- Add the consommé, simmer for about 5 minutes, then turn off the heat. Blend until smooth.
- Add the milk and cream and warm over low heat without letting it boil. Season with salt and black pepper.
- For the foam, warm the milk in a small pan to about 60°C (when it starts to steam) and froth it with a milk frother.
- Pour the soup into cups and spoon the milk foam gently on top. Add a few drops of olive oil and sprinkle with parsley and black pepper.
Tips
- Mixing several kinds of mushroom gives deeper flavour and aroma.
- Milk that is too hot will not froth well. Aim for around 60°C.
- Stir with a spoon as you eat so you taste the foam and soup together.
- Served in espresso cups, it makes a nice starter for guests.
A mushroom soup dressed up as a cappuccino: creamy milk foam on top, smooth mushroom soup underneath. A few drops of Picolimón olive oil from El Labrador at the end lift the aroma, so you taste the oil to the last spoonful.
Chie Ando develops recipes for Medifar, the Japanese importer of El Labrador olive oil. This recipe also appears on Medifar's Instagram.
