Mushroom Soup Cappuccino
Serves 4 to 6 (small portions)
This wholesome, easy to make soup is delicious served as a starter.
2 tbsp (30 ml) butter or olive oil
1 small onion, sliced
200 g button mushrooms, sliced. Reserve 4 for garnishing
2 tbsp (30 ml) Ina Paarman's White Sauce Powder
3 cups (750 ml) of water
2 tbsp (30 ml) Ina Paarman's Beef Stock Powder or three sachets of liquid Beef Stock Concentrate
½ tsp (2,5 ml) Ina Paarman's Garlic Pepper Seasoning
½ cup (125 ml) cream
Cocoa powder for dusting
Preheat a biggish heavy based saucepan over high heat. Add butter, wait until it foams and then add the onion. Stir fry until the onion is golden, beginning to brown and soft. Add the mushrooms and cook them with the onions until they start releasing water. Add the white sauce powder and cook for another minute while stirring.
Add the water, beef stock and garlic pepper seasoning. Turn the heat right down, put a lid on the saucepan and simmer very slowly for 15 to 20 minutes. Liquidise until smooth.
To serve: Slice the remaining four mushrooms very finely. Dish the soup into small coffee cups.
Whip the cream. Top each cup of soup with a spoonful of whipped cream and ‘stand' one or two best mushroom slices up in the cream. Dust with cocoa powder. Serve straight away.