Have fun with this mushroom cappuccino (champignon soup) for an elegant starter or mini amuse-bouche, served in coffee cups.
What goes with mushroom soup? Serve with a dollop of crème fraîche and the most fun mushroom and truffle mini savoury macarons.Jump to Recipe
Just look at this tray of healthy looking cremini mushrooms from the market – just perfect for a champignon soup or mushroom cappuccino.
When I first bought mushrooms in France, it was amazing to see how they were sold with such large stalks and earthy feet as opposed to the pale, pre-packaged mushrooms presented in cellophane punnets looking as clean as a button in supermarkets.
French Apéritif or Pre-Drinks Fun Teaser Dish
As Autumn is winding its way around Paris, let’s have some macaron madness with mushroom and truffle macarons. Have you tried savoury macarons? In France, they’re great as an apéritif – my favourite part before the meal that’s just so French!
Serve with Champagne or a white wine from the Jura or an Alsacian Riesling.
In this case, serve these mini savoury macarons with the cutest little mushroom cappuccino for an amuse-bouche teaser or as a bigger appetizer/starter to a special meal. The surprise effect is guaranteed at the table!
Healthy French Mushroom Soup Recipe
I’m calling this a mushroom cappuccino as it’s served in a dinky little coffee cup. It is, however a most healthy French mushroom soup recipe which is full of flavour and complements the macarons well.
I prefer using cremini or portobello (giant cremini) mushrooms since I find they have more flavour than the normal white button mushrooms. Adding the truffle crème fraîche on top with a dusting of unsweetened cocoa powder (I use Van Houten 100%) just finishes off le cappuccino look. Here I used crème fraîche to make this quickly, but if you prefer frothing up some whipped cream, then this will have a more authentic look.
Prefer mushroom soup without the cream? No problem. Just omit that tablespoon in the recipe!
Mushroom Cappuccino Recipe
Cremini Mushroom Cappuccino
- 600 g (1.25lb) mushrooms cremini or Parisian champignons
- 1 onion finely chopped
- 25 g (1oz) butter
- 1 litre (1.75pints) chicken stock
- 1/4 tsp cayenne pepper
- 1 tbsp crème fraîche or double cream
- 1 tsp truffle oil
- In a large, high-sided pan, cook the onion over a medium heat in the butter without browning for about 5 minutes. Remove the onion from the pan then throw in the chopped mushrooms and sauté them until they give off all their liquid. Add the cayenne pepper and return the cooked onion to the pan.
- Add the stock and leave to cook on the lowest heat until the liquid reduces by at least a quarter for about 30 minutes.
- Blend and froth up the soup using a hand blender and season to taste.