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Weihnachtsvorspeise: Pilz-Cappucchino
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5 from 1 vote

Vegan Christmas starter: Mushroom cappuccino

A delicious mushroom soup, served as a cappuccino with savory milk foam. 
Prep Time10 mins
Cook Time30 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, add them 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