FRESH MUSHROOM CAPPUCCINO

- 500 g champignons (button mushrooms)

- 1,5 litre chicken stock

- 1 pinch salt

- 200 ml milk

- 100 ml fresh cream

- 50 g unsalted butter

- 1 tbsp truffle oil

- 12 g summer truffle

How to make:

1. Clean mushroom and cut into quarters. Place mushroom in a saucepan and add chicken stock. Add salt, cover the pan and cook over moderate heat for 1 hour. 

2. Add milk, cream and butter to the mixture and bring to boil. Turn off the heat and blend the mixture in a food proccessor or blender until smooth. Before pouring it through a conical strainer. 

3. Bring the soup to boil and add the truffle oil. Remove from heat and transfer it to a metal jug. Froth the soup with a hand blender and pour it into coffee cups. 

4. Shave some truffle over each portion of the soup and serve. 

Enjoy your cooking with your loved one

Sumber majalah: Exquisite taste, Nov-Jan 2016