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Mushroom Cappuccino

Servings: 8 small cups
Preparation: 20 minutes
Cooking: 25 minutes

This cup of deliciousness goes leagues beyond your average mushroom soup. It’s frothy, light and deep with flavour thanks to the use of dried mushrooms in addition to fresh, plus a touch of our Holiday Blend coffee—just the thing to add a wonderful woodsy intensity.

  • 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.

  • 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