“This is Chef Sanjeev Kapoor's recipe from the Young Times magazine. This looks like it comes from a fine-dine eatout!”
1hr 5mins

Ingredients Nutrition


  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.

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