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Kashmiri Morel Cappuccino Soup
Kashmiri Morel Cappuccino Soup

Cook Out | Winter warmer

Chef Gurjyote Singh of The Claridges, Surajkund, whips up a calming cappuccino soup to beat the chill

Kashmiri Morel Cappuccino Soup

Serves 2


80g button mushrooms, diced

10g porcini

20g morels

50ml water

20g onion, sliced

10g leek

10g celery

2g fresh thyme

100ml vegetable stock

30ml white wine

Salt to taste

30ml olive oil

2g butter

1 pinch crushed pepper

For the garnish

5g button mushrooms

5g cherry tomato

100ml full-cream milk froth

2 stuffed morels

4-5 drops truffle oil

2 leaves of fresh basil


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