Pappery Mushrooms Cappuccino
Spicy, creamy, and hot peppery mushroom cappuccino is a delight for a wintry evening.
Chef Ripudaman Handa's Peppery Mushroom Cappuccino recipe

- 3

Cooking Time

-15 min


- Medium

Preparation Time

- 15 min


  • 1 onion
  • 1 carrot
  • 1 tsp garlic
  • 1 tbsp oil
  • 5 to 6 sliced mushrooms
  • 1 tbsp butter
  • Crushed black pepper
  • 1 cup vegetable stock
  • ¼ cup cream
  • 1 bay leaf
  • 1 tbsp olive oil


  1. 1

    Heat butter in a pan and add chopped garlic.
  2. 2

    Then add sliced mushrooms salt, and pepper and cook until the mushrooms are cooked.
  3. 3

    Set aside.
  4. 4

    Heat another pan, add oil and bay leaf, chopped garlic cloves, and chopped onions.
  5. 5

    Cook for a min and add carrots.
  6. 6

    Add the remaining sliced mushrooms and give a stir.
  7. 7

    Add vegetable stock and cook for 4 to 5 min.
  8. 8

    Discard the bay leaf.
  9. 9

    Blend the vegetables and mushroom mixture until smooth.
  10. 10

    Add cream and again blend the mixture.
  11. 11

    In a pan, heat olive oil and add the mushroom puree, vegetable stock, salt, pepper, and cream.
  12. 12

    Mix well.
  13. 13

    Cook for a couple of minutes.
  14. 14

    For serving, pour the soup in a mug.
  15. 15

    Add the saut?ed mushrooms and top with whipped cream and olive oil.
  16. 16

    Serve hot.
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About Chef

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Ripu Daman Handa


Ripu Daman Handa’s shows on LF are all about pushing the envelope of how a traditional dish is perceived and presented. From assisting his mother in the kitchen to offering sewa at the Gurudwara kitchen, to acing Masterchef India Season 3, it’s been a delicious journey for this former gym trainer-turned chef.

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