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. ---------------------------------------------------------------------------
Nutrition
Ingredients
