I once surprised my guests by serving this soup in large coffee mugs while they were having their starters. They actually thought coffee was being served and were reluctant to help themselves to a mug till I clarified!
Cooking Time: 15-20 minutes
Servings: 4 Preparation Time: 5-10 minutes
Fresh button mushrooms,thickly sliced
White pepper powder
Chef's Tip -
Milk with high fat content will give best result with froth making.
Melt the butter in a heavy-bottomed pan. Add the bay leaf, onion and garlic and sauté for two to three minutes or till onion is translucent. Add the 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 and discard. Make a puree of the cooked mushrooms and add the remaining vegetable stock. Return to heat and bring it to a boil. Add salt and white pepper powder, lower the heat and simmer for two to three minutes. Stir in the cream and remove from heat. Pour soup into individual cups and keep warm. Pour the chilled milk into a chilled bowl. Beat with a fork till it develops froth. Collect the froth with a ladle and place on the hot mushroom soup giving it a cappuccino effect. Sprinkle cinnamon powder and serve immediately.