Andreas Viestad'S Porcini Consomme - cooking recipe

Ingredients

6 cups vegetable broth
1 lb porcini mushroom, cleaned, trimmed and cut into 1/2-inch thick slices (or 1 lb white button mushrooms plus 2 oz. dried funghi porcini)
5 black peppercorns
2 -3 bay leaves
1/2 cinnamon stick
sea salt
1/4 cup whipping cream, whipped to soft peaks
1/2 teaspoon ground cinnamon

Preparation

In a medium pot, bring vegetable broth to a boil. Add mushrooms (all fresh or a combo of dried and fresh), peppercorns, bay leaves and the cinnamon stick. Reduce heat and simmer for 20 minutes, skimming off any foam that forms on the surface.
Line a colander or sieve with cheesecloth (I use a coffee filter sometimes) and strain the consomme into another pot, pressing gently on the mushrooms with a spoon to extract as much of the liquid as possible. Discard mushrooms and spices.
Reheat the consomme and season to taste with salt. Pour into bowls and garnish with a couple of tablespoons of cream per portion, sprinkle with cinnamon and serve.