Try Your Hand at Mushroom Cappuccino Soup!

Mushroom Cappuccino Soup with Manuka Honey Mezcal Crème

If you’re looking for the recipe experiment that creates rewards worth of any effort and any ounce of worry brought on by atypical ingredients, then you have to hit the grocery store and get to making this Mushroom Cappuccino Soup! With Manuka Honey Mezcal Crème! If the name were any indication, there is an array of ingredients in this recipe creating a complex, wondrous blend of flavor unique to only a few dishes. The spices involved—from bay leaves, thyme, paprika—the smoky (and occasionally banana) flavored mezcal, the deep richness derived from Manuka honey, and not to mention the crimini mushrooms: all of these together make for a creamy tasting no one in your close circle of family and friends will believe you created “with such ease” (because that is definitely how you will make it).

This recipe yields 6 servings, so if you plan to serve more than that, be sure to change ingredient proportions accordingly. Well, go and get to work!

Ingredients for Mushroom Cappuccino Soup

2 tablespoons unsalted butter

1 large shallot, sliced

1 bay leaf

1 sprig fresh thyme

4 cups oyster or crimini mushrooms

¼ cup sherry vinegar

3 quarts chicken stock

1 cup heavy cream

¼ cup good Mezcal

1 tablespoon Manuka honey

Spanish paprika

Salt and pepper for seasoning

Directions for Mushroom Cappuccino Soup

1. In a medium saucepan over medium heat, melt the butter, add the shallot slices, and sauté until translucent. Add the bay leaves, thyme, and mushrooms and then cook until caramelized.
2. Add the sherry vinegar and continue cooking until liquid evaporates.
3. Add the chicken stock and simmer over low heat for about 30 minutes (salt and pepper to taste and seasoning).
4. Transfer the soup into a blender, puree until smooth, and then pour through a colander.
5. To make the crème, add the heavy cream and mezcal into a separate mixer and whip on medium until the cream starts to thicken.
6. Pour in the Manuka honey and continue mixing until crème forms stiff peaks.
7. To serve, top each cup of mushroom soup with sprinkles of Spanish paprika and a dollop of the crème. Remember, this recipe makes 6 servings—now, go ahead and enjoy!