Fall Mushroom Cappuccino

Cappuccino Midweek I’m stumped, what’s for lunch and dinner, pot luck-ish with loads of mushrooms to use up the great beginnings for a mushroom soup for lunch. `

Okay so we are finally getting some rain and for a few days, it will be gloomy thanks to that pesky Earl dancing out in the Atlantic Ocean. Sad for the near the end of summer beachgoers but also a good time to enjoy indoor board games or in my case to catch up on a few odd chores (not excited for refrigerator cleaning), but I’m sure the makings for a nice bowl of comfort something or other will emerge.

And so it begins with partially used boxes of mushrooms a perfect assortment for a redux tasty bowl of mushroom cappuccino…

Starting with a couple of packages of baby Bella mushrooms and a package of mixed mushrooms I managed to make a decent bowl/cup of mushroom cappuccino, rich, creamy, and pretty for a nice warm-up on a rainy or chilly day.

YaYa’s Amped up Mushroom Cappuccino

3-4 cups assorted mushrooms chopped
2 tablespoons butter for mushroom sauté
1 large shallot minced
2 fat cloves of garlic, minced
2 bay leaves
2 tablespoons butter for a roux
2 tablespoons flour
32 ounces of vegetable stock
3 tablespoons dry sherry
1 teaspoon Better than Bouillon mushroom base
1 teaspoon salt and 1 teaspoon ground pepper
1/4 teaspoon porcini powder and a tiny bit for garnish
1 cup heavy cream
whipped creme fraiché for garnish or some frothy milk
* optional parsley for garnish

In a soup pot or Dutch oven over medium heat, melt butter. Add shallots, garlic, and bay leaf. Cook until onion is translucent, about 10 minutes.

Add mushrooms and cook until tender and any moisture has evaporated. Deglaze with sherry

Stir in flour, salt, pepper, and porcini powder and cook for 3 minutes. Add vegetable broth and bring to a low boil. Reduce heat to a simmer, and cover for about 20-30 minutes minutes. Stir in cream and cook an additional 10 minutes

Serve in small soup or espresso cups or appetizer crocks garnished with creme fraiche and parsley.
I also looked at a photo of someone’s cup of soup and they added pretty little toasted bread skewers across the appetizer-sized cups…perhaps tiny seasoned roasted potatoes on a skewer would be just as good, just a thought.