Mushroom Cappuccino Soup

 

On our cruise aboard the Carnival Magic, we went to a cooking demonstration (1 of us went very reluctantly). The demonstration was done by the chef at the Prime Steakhouse. We got to sample a 4 course meal. They were kind enough to share the recipes with us. First up…Mushroom Cappuccino. I’m not usually a fan of mushrooms but I decided to try this anyway. It was delicious!! The ship was great and the balcony was awesome. What I heard was correct, once you have a balcony you can never go back. That will definitely be a requirement going forward. The ship had 2 large water slides, 2 pools, multiple hot tubs, spa, a beautiful gym (which was always packed so we never got to actually use it), a great new pub – The Red Frog, a piano bar, miniature golf course, basketball court, outdoor gym and of course food everywhere. I’m ready to go back.

The cooking demonstration…

The slides…

The room…

The atrium…

The Red Frog Pub (and the awesome Caribbean Coloda – I’ll have to figure this one out)…

Slot Tournament…

Shuffleboard at the pub…

 

The Hairy Chest Contest….the guy that took off his swimsuit won by a landslide. (he had a long top on)

 

 

 

Dodgeball…

And one of my favorites, the towel animals lounging by the pool…

1 lb Assorted Mushrooms, chopped
5 Tbs Onion, chopped
1 clove Garlic, chopped
2 oz Unsalted Butter, clarified
2 pints Chicken Stock
1 pint Cream
3 drops Truffle Oil
1 tsp Parsley, chopped
Salt to taste
White Pepper to taste
2 sprigs Thyme

Saute onions and garlic in butter. Add mushrooms. Add chicken stock and simmer. Season with salt and pepper.When mushrooms are cooked, blend in a blender and drain through a strainer to remove any lumps. Return the puree to the pan and add cream and truffle oil.Serve warm with a small piece of toasted bread.

Servings: 4
Calories: 208
Fat: 18.2g
Carbs: 8.9g
Fiber: 1.4g
Nutrition Grade: B-

Today’s Leopard Print Find: Two Lumps of Sugar Boat Bag