Mushroom Cappuccino - cooking recipe

Ingredients

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

Preparation

Melt butter in a heavy bottomed pan.
Add bay leaf, onion and garlic.
Saute for 2-3 minutes or till the onion becomes translucent.
Add mushrooms.
Saute for a minute.
Add 1 cup of vegetable stock.
Cook for 5 more minutes.
Remove from heat and cool.
Remove bay leaf.
Make a puree of the cooked mushrooms.
Add the remaining vegetable stock to it.
Bring to a boil.
Add salt and white pepper powder.
Simmer the soup for 2-3 minutes.
Add fresh cream and remove from heat.
Place soup in individual cups.
Keep a deep bowl in the refrigerator to chill it.
In this chilled bowl pour in 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 powdered cinnamon and serve immediately.