Clean, wash and thickly slice mushrooms. Peel, wash and finely chop onion and garlic.
Melt butter in a heavy bottomed pan, add bay leaf, onion and garlic and saute for two to three minutes or till onion becomes translucent.
Add mushrooms and saute for a minute. Add one cup of vegetable stock and cook for five more minutes. Remove form heat and cool. Remove bay leaf.
Make puree of the cooked mushrooms. Add remaining vegetables stock to it.
Return to heat and bring to a boil, add and white pepper powder and simmer the soup for two to three minutes.
Add cream and remove from heat. Place soup in individual cups.
In a chilled bowl take the chilled milk and beat it with a fork. This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino effect. Sprinkle cinnamon powder and serve.
Chef\'s Tip
Milk with high fat content will give best results with the froth making. |
