Porcini Cappuccino
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- Luke Dale-Roberts
- 4 to 6
- Carb Conscious
- 20 minutes, plus soaking time
- 40 minutes
- Newton Johnson Felicite Pinot Noir
Ingredients
- 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.
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