Summer soup

Vikas Grover

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As summer approaches, food has to be lighter on the whole. Many foodies feel that soups are only meant for winter months, but light soups are also very refreshing during summer. This one with mushrooms is very easy to make and has a flavour that can be relished by all.

Mushroom Cappuccino Soup 

Ingredients

Button mushroom – 200gms

Shitake mushroom – 100gms

Chopped onion – 20gms

Chopped garlic – 10gms

Thyme – 5gms

Salt –  5gms

Crushed black pepper – 2gms

Fresh cream – 10ml

Milk froth – 5ml

Olive oil – 5ml

Method

Blanch both button and shitake mushrooms; make a stock out of it and strain. 

Keep the blanched mushrooms aside.

Take a pan and heat the olive oil.

Add chopped onion, garlic and thyme and blanched mushrooms; sauté it to make a puree. 

Take another pan; add the stock and mushroom puree together. Add salt and black pepper for seasoning. 

Bring it to a boil and finish it by adding fresh cream. 

Garnish it with milk froth and a sprig of thyme.

(Chef Grover is a Ludhiana-based culinary expert)