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Mushroom Cappuccino
  1. In a soup pot, thinly slice the shallot and sauté it with a little oil, then add the mushrooms and cook for a few more minutes.
  2. Add the potato and the broth, taste and adjust the salt, and cook over low heat for about 15 minutes.
  3. Meanwhile, in a pan with no oil, cook the prosciutto. It should crisp up like bacon.
  4. Whip about 2 tablespoons (30 milliliters) of the cream and fold the Parmesan into it.
  5. Stir the remaining 1/4 cup plus 2 tablespoons (90 milliliters) cream into the soup.
  6. Blend the soup until smooth ( an immersion blender works best) and transfer to small cups.
  7. Top each serving with some of the whipped cream, a strip of crispy prosciutto, pepper to taste, and a sprinkling of toasted sesame seeds.