Mushroom cappuccino

Preparation stepsTotal time: 30 min

1. 1

   Cook15 min

   

   Sauté the shallot and mushrooms, add the stock and cook for 15 minutes. Set the heat so it simmers or browns without smoking. Stir the bottom once at the start so nothing sticks. Amounts for this step: 300 g mushrooms; 50 cl stock; 1 shallot.

2. 2

   Blend5 min

   

   Blend until very smooth. Blend in short pulses, scraping down the sides. Taste, adjust the salt and pepper, and thin with a little liquid if it is too thick.

3. 3

   Whip5 min

   

   Whip the cream into a lightly sweetened chantilly, just salted. Count the time from when you start, and only move on once you get the result described.

4. 4

   Serve5 min

   

   Pour the soup into cups and top with the cream. Plate at the last minute. Taste for salt, pepper and acidity, then serve right away: a hot dish is served hot, a cold dish is served cold.