2021-02SFC  Edible Austin Leaderboard

Mushroom Cappuccino


Courtesy of Terry Conlan, Lake Austin Spa Resort


Mushroom Cappuccino


For 10 Person(s)


  • 1 cups diced onion
  • 2 tablespoons butter
  • 1 pounds mushrooms, stems trimmed and chopped
  • 1/4 cups Madeira
  • 3 cups vegetable stock
  • 1 cups milk
  • 1 1/2 cups half-and-half
  • 1/2 cups flour
  • 1 teaspoons salt
  • 1/4 teaspoons cayenne pepper
  • 1/2 cups heavy cream
  • 1 pinches salt

Mushroom Cappuccino Directions

  1. Sweat the onion in the butter until softened. Add mushrooms and cook, stirring until they begin to release their liquid. Add Madeira, stock and milk. Bring to a simmer.
  2. Combine half-and-half with flour, then whisk in. Add seasoning. Puree until smooth. Beat cream with salt to peaks. Hold chilled.
  3. Pour 2/3 cup hot soup into a blender. Blend on high for 5–10 seconds. Top with a dollop of cream. Serve immediately.

Be the first to post a review

You must be logged in to review


Recipe Search