Zucchini and Mushroom Walnut Cappuccino
300g zucchini 50g mushrooms ( porcini) 50g onions or leeks 250ml stock (chicken) 250ml fresh cream 25g walnuts Saute the zucchini, leeks or onions and the mushrooms in butter. Add the stock, bring to the boil. Let simmer for 30 minutes. Blend the cream and walnuts until frothy. Top on soup.