Mushroom Cappuccino - Nutralite
Button mushrooms thickly sliced:- 15 large
Bay leaf:- 1
Nutralite:- 1 tablespoon
Onion chopped:- 1 small
Garlic cloves chopped:- 4-6
Vegetable stock:- 4 cups
Salt to taste
White pepper powder:- 1/4 teaspoon
Cream:- 3/4 cup
Milk chilled:- 2 cups
Cinnamon (dalchini) powder:- 1 teaspoon
Melt the Nutralite in a heavy-bottomed pan. Add the bay leaf, onion and garlic and sauté for two to three minutes or till onion is translucent.
Add the mushrooms and sauté for a minute. Add one cup of vegetable stock and cook for five more minutes. Remove from heat and cool. Remove bay leaf and discard.
Make a puree of the cooked mushrooms and add the remaining vegetable stock. Return to heat and bring it to a boil. Add salt and white pepper powder, lower the heat and simmer for two to three minutes.
Stir in the cream and remove from heat. Pour soup into individual cups and keep warm.
Pour the chilled milk into a chilled bowl. Beat with a fork till it develops froth. Collect the froth with a ladle and place on the hot mushroom soup giving it a cappuccino effect.
Sprinkle cinnamon powder and serve immediately.