Mushroom Cappuccino

• 15 large fresh button mushrooms, clean, wash and thickly slice mushrooms
• 1 small onion, peeled, washed and finely chopped
• 4 -6 fresh garlic cloves, peeled, washed and finely chopped
• 1 tablespoon butter
• 1 bay leaf
• 4 cups vegetable stock
• salt
• 1/4 teaspoon white pepper powder
• 3/4 cup fresh cream
• 2 cups whole milk (chilled)
• 1 teaspoon ground cinnamon

1. Melt butter in a heavy bottomed pan.
2. Add bay leaf, onion and garlic.
3. Saute for 2-3 minutes or till the onion becomes translucent.
4. Add mushrooms.
5. Saute for a minute.
6. Add 1 cup of vegetable stock.
7. Cook for 5 more minutes.
8. Remove from heat and cool.
9. Remove bay leaf.
10. Make a puree of the cooked mushrooms.
11. Add the remaining vegetable stock to it.
12. Bring to a boil.
13. Add salt and white pepper powder.
14. Simmer the soup for 2-3 minutes.
15. Add fresh cream and remove from heat.
16. Place soup in individual cups.
17. Keep a deep bowl in the refrigerator to chill it.
18. In this chilled bowl pour in the chilled milk and beat it with a fork.
19. 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.
20. Sprinkle powdered cinnamon and serve immediately.

button mushrooms, onion, garlic, butter, bay leaf, vegetable stock, salt, white pepper, fresh cream, milk, ground cinnamon

Taken from www.food.com/recipe/mushroom-cappuccino-76966 (may not work)