Mushroom Cappuccino

This is Chef Sanjeev Kapoor's recipe from the Young Times magazine. This looks like it comes from a fine-dine eatout!

• Ready In: 1 hr 5 mins
• Serves: 4

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

Directions

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.