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Mushroom Cappuccino

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.0891
Energy (kCal)1855.7
Carbohydrates (g)57.2497
Total fats (g)184.7448
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in a heavy bottomed pan. | 2. Add bay leaf, onion and garlic. | 3. Saute for 2-3 minutes or till the onion becomes translucent. | 4. Add mushrooms. | 5. Saute for a minute. | 6. Add 1 cup of vegetable stock. | 7. Cook for 5 more minutes. | 8. Remove from heat and cool. | 9. Remove bay leaf. | 10. Make a puree of the cooked mushrooms. | 11. Add the remaining vegetable stock to it. | 12. Bring to a boil. | 13. Add salt and white pepper powder. | 14. Simmer the soup for 2-3 minutes. | 15. Add fresh cream and remove from heat. | 16. Place soup in individual cups. | 17. Keep a deep bowl in the refrigerator to chill it. | 18. In this chilled bowl pour in the chilled milk and beat it with a fork. | 19. This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino effect. | 20. Sprinkle powdered cinnamon and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    button mushroom 15 - - - -
    onion 1 peeled washed chopped 28.0 6.537999999999999 0.77 0.07
    garlic clove 4 -6 peeled washed chopped - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    bay leaf 1 - - - -
    vegetable stock 4 cups 44.2 8.2212 2.1216 0.6188
    salt - - - -
    white pepper powder 1/4 teaspoon - - - -
    cream 3/4 cup 594.0 11.97 6.534 62.424
    milk 2 cups chilled 1104.0 26.592 10.992 114.432
    cinnamon 1 teaspoon ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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