MUSHROOM CAPPUCCIO SOUP

A tasty mushroom soup with some milk and vegetable stock. Preparation Time : 10 minutes Cooking Time : 10-15 minutes

Ingredients

Mushrooms 15 large Butter 1 tablespoon Bay leaf 1 Onion , chopped 1 small Garlic, chopped 4-6 cloves Vegetable stock 4 cups Salt to taste White pepper powder 1/4 teaspoon Cream 3/4 cup Milk, chilled 2 cups Cinnamon powder 1 teaspoon

Method

Clean, wash and thickly slice mushrooms. Melt butter in a heavy bottom pan, add bay leaf, onion and garlic and sauté for two to three minutes or till onion becomes translucent. Add mushrooms and sauté for a minute. Add one cup of vegetable stock and cook for five more minutes. Remove from heat and cool. Remove bay leaf. Make puree of the cooked mushrooms. Add the remaining vegetable stock to it. Return to heat and bring it to a boil, add salt and white pepper powder and simmer the soup for two to three minutes. Add the 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 affect. Sprinkle cinnamon powder and serve.