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Vegan Christmas starter: Mushroom cappuccino
A delicious mushroom soup, served as a cappuccino with savory milk foam.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Course:
Appetizer, Beilage, Soup, Suppe, Vorspeise
Keyword:
Cappucino, Pilze, suppe, Vegan, Vorspeise, Weihnachten
Servings:
4
Personen
Author:
Verena Frei
Ingredients
3-4
shallots
2
Tbsp
olive oil
5
gr (0.2 oz.)
dried mushrooms
e.g. shiitake, porcini
500
gr (1lb 2 oz.)
brown mushrooms
1
medium-sized
potato
(approx. 100-120 gr/ 3.5-4 oz.)
500
ml (2 1/8 cups)
vegetable stock
200
ml (1 cup)
vegan cream
100
ml (1/2 cup)
prosecco or white wine
alternatively 100 ml (1/2 cup) more vegetable stock
1-2
tsp
thyme
fresh or dried
1
tsp
salt
1-2
pinches of
pepper
1
spritzer
lemon juice
approx.
200 ml (1 cup)
milk for the foam, salt, garlic, pepper
2-3
slices of toast or bread
100-200
gr (3.5-7 oz.)
tofu, e.g. truffle tofu
Instructions
Finely chop the shallots and the dried mushrooms and sauté them in olive oil
Wash the mushrooms and cut them in slices, peel and dice the potato. Add both to the pan and sauté them while stirring for 4-5 minutes
Deglaze with vegetable stock, ½ cup cream and prosecco/white wine
Add salt, thyme and pepper – let simmer for approx. 20 minutes
Now add the remaining ½ cup cream and the spritzer lemon juice
Puree the soup and season it one more time
Fill in cups or glasses
Season the milk (e.g. oat) with salt, pepper and some garlic powder and froth it
Add it on top of the soup and sprinkle some fresh thyme on top
For the skewers dice bread and tofu, season them with salt, pepper, thyme and garlic powder and bake them golden brown in olive oil
Skewer them and place them on top of the cappuccino