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Wild Mushroom Cappuccino

I loved this dish, you can serve it in a demi-tasse, but you could easily eat a big bowlful.

Serves:  4


Dried wild mushrooms 150g (the mix used is yellow boletes, ceps, shitake and pleurots)
Cultivated mushrooms 100g
Butter 75g
Garlic cloves- 2
Onion 50g
Full fat milk 100ml
Flour 30g
Cream 75ml
Tarragon (chopped) a pinch
Salt and pepper


Soak the dried wild mushrooms in some tepid water to soften them. Finely chop the fresh mushrooms, garlic and onion and when the wild mushrooms are soft, finely chop them as well. Melt a little of the butter in a pan and add all the chopped ingredients. Cook until soft. Then add the flour and cook out slowly for about ten minutes. Add the vegetable stock and bring to the boil, then turn down to a simmer. Cook for a further thirty minutes, take out the mushroom mix and blend the butter (in small knobs) and tarragon and cream in using a hand blender. Check the seasoning. Put the mushroom mix back in and simmer, but do not let the soup boil after adding the butter or it will split. To serve froth up the milk as you would for a cappuccino. Put the soup into a large cappuccino cup and cover with the frothy milk and serve. This soup is perfect served as an appetiser also, to do this use an espresso cup instead of a cappuccino cup, serve with a thin slice of crisp toasted bread with has been brushed with a little pesto or good quality olive oil. For Caeliac's substitute the flour with two chopped potatoes ( this will add about ten minutes to the cooking time ).

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