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International Recipe : Cappuccino of Forest Mushroom Soup

Serves 6


  • 10ml olive oil
  • 20g onion, chopped
  • 10g leek, chopped
  • 10g celery, chopped
  • 5g garlic, chopped
  • 100g button mushroom, sliced
  • 100g shiitake mushroom, sliced
  • 50g chantrelle mushroom, sliced
  • 50g ceps mushroom, sliced
  • 200ml dry white wine (optional)
  • 1 liter chicken stock
  • 250ml whipping cream
  • 60g butter
  • Ceps powder (optional)
  • Asparagus, chopped finely
  • Salt and pepper


  1. Sauté the onion, leek and celery until translucent in the olive oil.
  2. Add the garlic and mushrooms and sauté until mushrooms are soft.
  3. Deglaze with the white wine and reduce until all the liquid is absorbed. Then add chicken stock and simmer for about 20 minutes. Season with salt and pepper.
  4. Whip 60ml of the whipping cream at high speed for 4 minutes or until it doubles in bulk. Set aside.
  5. Blend soup well but not too finely. It is best to use a handheld blender but is using normal blender, allow soup to cool before blending so that the heat will not damage the machine. Add remaining cream and butter and season to taste.
  6. Scoop 1 tbsp of the whipped cream into a soup bowl and ladle the soup into it.
  7. Sprinkle with ceps powder and asparagus.

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Last Modified: 11/28/11.