Cappuccino Mushroom Soup

This recipe is absolutely fantastic. It looks absolutely stunning and not only is it wholesome but also delicious. Unfortunately I can't take credit for this recipe as this is an Ina Paarman Recipe, but I just love this recipe that I must share...

4-6 small servings


Ingredients:

30ml butter or olive oil
1 small onion - sliced
200g button mushroom - Sliced (reserve four for garnish)
30ml White Sauce Powder
750ml Water
30ml Beef Stock Powder
2.5ml Ina Paarman's Garlic Pepper Seasoning
125ml Cream
Cocoa Powder for dusting


Method:


Preheat a saucepan over high heat. Add butter/olive oil when it starts to foam add the onions.


Stir Fry until the onions are nice and golden. Add the mushrooms and cook them with the onions until they start to release water. Add the White Sauce Powder and cook for another minute. Continue to stir.


Add the water, beef stock and garlic pepper seasoning. Turn the heat right down, put the lid on the saucepan and simmer very slowly for 15-20minutes.


Once it is cooked - liquidise until it nice and smooth.


To Serve:

Finely slice the remaining four mushrooms.

Dish the soup into small coffee cups.

Whip the cream.

Top each cup with the soup, add a spoonful of whipped cream and add a few thinly slice mushrooms.

Dust with the coco powder.

SERVE AND EAT IMMEDIATELY!!!