MUSHROOM CAPPUCCINO

AND HERES ANOTHR SUPER DELICIOUS RECIPE WHICH IS GREAT FOR THE CHILLY WEATHER.I MADE THIS SOUP IN CAPPUCCINO CUPS AND SPOONED SOME WHITE MILK FROTH OVER THE TOP AND A SPRINKLED SOME NUTMEG. THIS WAS A LOVELY COZY SOUP TO HAVE AND HAVING IT IN A CAPPUCCINO CUP HELD ITS OWN KIND OF MAGIC......HERE GOES THE RECIPE

MUSHROOM CAPPUCCINO

INGREDIENTS
1) 1 TABLESPOON ONIONS CHOPPED
2) 1TSP GARLIC CHOPPED
3) 1 TSP GINGER GRATED
4) 400 GRAMS BUTTON MUSHROOMS SLICED
5)4 CUPS CHICKEN/VEG STOCK(OR HOT WATER WITH STOCK CUBE)
6)A BIT OF CINNAMON POWDER,CAYENNE AND NUTMEG POWDER.
7) 1 TSP TRUFFLE OIL(OPT)
1/2 CUP MILK FROTHED AND FOAMED TO GIVE THE CAPPUCCINO EFFECT
METHOD
1) TAKE A PAN AND SAUTE ONIONS ,GARLIC AND GINGER FOR 2 MINUTES IN A LITTLE OLIVE OR TRUFFLE OIL.
2) ADD ALL THE MUSHROOMS AND SAUTE.LET MUSHROOMS GIVE OUT THEIR WATER
3) NOW ADD THE 4 CUPS STOCK AND LET IT BOIL ABOUT 12 MINUTES.ADD THE SPICES.
4) NOW LET IT COOL AND BLEND THE MUSHROOMS AND STOCK TILL YOU GET A VERY NICE SMOOTH SOUP.
5)PUT BACK INTO PAN.THE SOUP SHOULD HAVE THICKENED. ADD 1 TSP BUTTER AND TRUFFLE OIL
6)TASTE FOR SALT AND PEPPER
7)TAKE A CAPPUCINO CUP AND FILL HOT MUSHROOM SOUP INTO IT.SPOON THE MILK FROTH AND SPRINKLE WITH NUTMEG

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