This appetizer soup mimics a cappuccino as it's served in small cappuccino cups and topped with whipped cream.

Yield: Serves 6 as a starter.



  • 1 pkg (14 g) dried mushrooms, rinsed and drained (about 1/2 cup)
  • 1 cup boiling water
  • 2 tbsp canola oil
  • 2 cups sliced mushrooms
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 cup dry white wine
  • 4 cups no-salt-added chicken broth
  • 1/2 cup whipping cream
  • 2 tsp sherry vinegar
  • 1/2 tsp salt
  • Whipped cream or sour cream*


  1. Place dried mushrooms in a heatproof bowl. Pour boiling water over dried mushrooms. Let stand for 20 minutes.
  2. Meanwhile, heat oil in Dutch oven over medium-high heat. Add sliced mushrooms and sauté for 3 minutes.
  3. Reduce heat to medium and add celery, onion, thyme and bay leaves; sauté until vegetables are softened, about 4 minutes.
  4. Add wine and cook, stirring, until wine is almost evaporated. Add broth, soaked dried mushrooms and liquid; stir to combine. Bring to boil.
  5. Reduce heat and simmer, uncovered, stirring occasionally, for 20 minutes.
  6. Stir in cream. Remove from heat; remove and discard thyme and bay leaves.
  7. Purée mixture in batches in a blender, filling blender no more than half full for each batch.
  8. Stir in vinegar and salt.
  9. Serve in small cappuccino or tea cups with a dollop of whipped cream.
Nutritional analysis per serving:

156 calories, 12.1 g fat, 3.1 g protein, 6 g carbohydrate, 0.9 g fibre, 551 mg sodium