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149. Cappuccino soup with champignons and airy foam (a cream soup recipe)

I've already posted a cream soup recipe with cheese and prawns and an ordinary cream of mushroom soup recipe. Today it's the turn of an unusual cappuccino soup. Outside, the best mushroom season — August — is slowly coming to an end. Any mushrooms will do for this cappuccino soup recipe with its airy milk foam and gentle aroma, so do look under the cut — among other things, you'll learn how to flambé mushrooms with brandy.
Cooking time ≈ 40 minutes.
Ingredients (for four servings):

500 g mushrooms (I used champignons)
1 onion
2 tbsp olive oil
600 ml milk
100 ml cream
70 ml brandy
salt, black pepper — to taste

First cut the onion into rings.

Pour 1 tbsp of vegetable oil into a pan and sauté the onion until golden.

While the onion is cooking, cut up the mushrooms. The shape doesn't matter, but the pieces shouldn't be too small.

Add the mushrooms to the onion and salt them straight away — the salt will draw the moisture out of them, and that will become the base of the broth for our cream soup.

A few minutes later add the brandy to the mushrooms, wait a couple of seconds and set the vapours alight. That's how we flambé the mushrooms — the alcohol boils off, leaving the taste and aroma in the broth and the mushrooms.

When the flame goes out, add 350 ml of milk and the cream to the mushrooms, stir and bring to the boil. Cook for 2–3 minutes, then pepper and salt to taste.

Take the mixture off the heat and blitz it with a blender.

The cream soup is ready; now let's make the airy foam. Pour the remaining milk into a small saucepan (or a cezve), add a little olive oil and bring to the boil. The olive oil is needed to make the foam stable.