Recipe for Black Mushroom Cappuccino

Ingredients:

• 2 cups chicken or vegetable broth
• 1 cup chopped black mushrooms
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp thyme
• 1 tbsp flour
• 1 cup cream
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a saucepan over medium heat. Add the chopped onion and garlic and sauté until the onion is transparent and the garlic is fragrant.
2. Add the mushrooms to the saucepan and sauté until they release their juices.
3. Sprinkle the flour over the mushroom mixture and stir well. Allow the flour to cook for a minute or two.
4. Pour the broth into the saucepan, stirring constantly to prevent lumps. Add the thyme and season with salt and pepper to taste.
5. Simmer the soup for 20 minutes, stirring occasionally. The soup should thicken slightly.
6. Remove the soup from heat and use an immersion blender to blend the soup until smooth.
7. Add the cream to the soup and stir well.
8. Serve the soup hot, garnished with a sprinkle of thyme and black pepper.

Verdict:

The black mushroom cappuccino is a delicious and creamy soup with rich umami flavors. It’s perfect as a starter or a light meal, served with some crusty bread or crackers.

Serving suggestions:

• Serve the soup in small cups or bowls, garnished with a sprinkle of thyme and black pepper.
• Pair the soup with a simple green salad for a light and refreshing meal.
• Top the soup with some sautéed mushrooms or a drizzle of cream for a fancy presentation.