Mushroom cappuccino

Yield: 4 servings

Measure Ingredient
2 cups Mushroom vegetable stock
1 pinch Porcini powder
2 tablespoons White port wine
2 \N Sprigs fresh thyme
4 \N Shiitake mushroom caps
2 tablespoons Olive oil
1 \N Clove garlic; minced
1 teaspoon Soy sauce
2 teaspoons Butter
\N \N Freshly ground white pepper
\N \N Truffle oil; (optional)
\N \N Parmesan cheese shavings for garnish; (optional)
\N \N Fresh sprigs thyme for garnish; (optional)

4 SERVINGS LACTO

This frothy soup has a wonderfully rich flavor that you won't soon forget.

It's great served with a dense multigrain bread.

Preheat oven to 350 degrees. In medium saucepan, combine stock, porcini powder, wine and thyme. Bring to a simmer and cook 20 minutes.

Meanwhile, put mushroom caps on baking sheet and roast in oven until golden brown, 5 to 7 minutes. Rub caps with olive oil; add garlic.

Remove broth from heat and add soy sauce, butter, pepper, and 2 to 3 drops of truffle oil and stir until well blended. Beat mixture with a hand blender until frothy. To serve, place one mushroom cap in each of 4 serving bowls. Pour frothed stock mixture over mushroom cap and garnish with Parmesan cheese shavings and thyme.

PER SERVING: 107 CAL.; 1G PROT.; 9G TOTAL FAT (2G SAT. FAT); 5G CARB.; 5MG CHOL.; 522MG SOD.; 1G FIBER.

Converted by MC_Buster.

By Kathleen <schuller@...> on Feb 17, 1999.

Recipe by: Vegetarian Times Magazine, May 1998, page 50 Converted by MM_Buster v2.0l.

Similar recipes