Porcini Cappuccino

Porcini Cappuccino

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  • 4 to 6
  • Carb Conscious
  • 20 minutes, plus soaking time
  • 40 minutes
  • Newton Johnson Felicite Pinot Noir


  • 50 g dried porcini mushrooms
  • 1 1/4 cups dry sherry
  • 2 onions, finely chopped
  • 2 cloves garlic
  • 1 leek, finely chopped
  • 30 g butter
  • 1 T thyme
  • 2 cups strong beef stock
  • 2 3/4 cups cream
  • 1/3 cup milk froth

Cooking Instructions

Soak the mushrooms in the sherry for 30 minutes or until soft. Squeeze out the sherry, reserving it for later.

In a medium saucepan over a low heat, sweat the onion, garlic and leek in the butter, taking care not to allow them to colour. 3 Add the thyme and sherry-soaked mushrooms and sauté for 2 minutes.

Deglaze the pan with the reserved mushroom-infused sherry and reduce by half over a medium heat, about 30 minutes.

Add the beef stock and slowly simmer until slightly thickened, then add the cream and simmer, again until slightly thick.

Strain the soup through a sieve, fold in the milk froth and serve immediately. Cook’s note: The soup can be made in advance and stored. To serve, heat the soup and fold in the milk froth.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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