- 1 Place dried mushrooms in a small bowl and pour in hot Holiday Blend coffee. Mix and let rehydrate for 15 minutes.
- 2 In a saucepan, fry onion in butter over medium heat for 3 minutes.
- 3 Add sliced mushrooms and cook over medium-high heat for 10 minutes or until water evaporates, stirring repeatedly.
- 4 Add rehydrated mushrooms, coffee, chicken stock, potato, and thyme. Add salt and pepper.
- 5 Bring to a boil, then simmer half-covered for 15 minutes.
- 6 Purée soup in a blender and keep warm. Add cream and mix.
- 7 Pour soup into coffee cups.
- 8 Top soup with milk foam.
- 9 Sprinkle with a pinch of chives.
Ingredients
Fermer
Ingredients
- 1 packet (10 g) dried porcini/cep mushrooms
- ⅓ cup of Van Houtte® Holiday Blend coffee
- 1 onion, finely chopped
- 2 tbsp. butter
- 2 packages (8 oz. each) sliced mushrooms
- 3 cups chicken stock
- 1 small potato, peeled and diced
- ½ tsp. dried thyme
- ¼ cup 35% cream
- 1 cup milk whipped with a milk frother
- Salt and pepper