Mushroom and Vanilla Cappuccino Soup
Vanilla is usually associated with sweet dishes. In my version of ‘cream of mushroom soup’, the subtle hint of vanilla enhances the earthy flavour of the mushrooms. This elegant soup is perfect for any dinner party or if you want to treat yourself and spice up a cold winter’s night. For a decadent and impressive treat you can either top this with a cappuccino froth or drizzle with truffle oil.
3 tablespoons Bitton Rosemary, Thyme and Vanilla Oil (or in a cup of olive oil steep a split vanilla pod and a sprig of thyme for 30 minutes)
1 brown onion, peeled and finely chopped
1 garlic clove, finely chopped
250 g button mushrooms or Swiss brown mushrooms, finely sliced
250 ml dry white wine
750 ml vegetable stock
250 ml fresh cream
Sea salt and white pepper, to season
For the cappuccino froth:
125 ml light milk
Freshly grated nutmeg or ground cinnamon, for dusting
Place a large frying pan over medium heat. Add Bitton Rosemary, Thyme and Vanilla Oil. Add the onion and garlic and cook until translucent.
Add the sliced mushrooms to the pan and cook, stirring occasionally, until they are soft. Add the white wine and reduce by half. Add vegetable stock and reduce by half. Increase the heat to high and bring to the boil.
Boil for 10 minutes until the liquid has reduced by a third. Place the mushroom mixture in a food processor and process until smooth. Pour the soup into a deep saucepan and place over high heat. Add the cream and
bring the soup to the boil.
Remove from heat and season to taste. Serve in warmed soup bowls or latte glasses alongside crusty bread and a green salad.
For the cappuccino froth, in a bowl placed over a saucepan of boiling water pour in the milk, heat gently and whisk until frothy. Float the froth on the top of the soup and lightly dust with nutmeg or cinnamon.