Mushroom Soup Cappuccino With Truffle Foam Food

WILD MUSHROOM SOUP "CAPPUCCINO"

Steps:

• In a Dutch oven over medium heat, melt butter. Add onion, garlic, and bay leaf. Cook until onion is translucent, about 10 minutes., Add mushrooms and cook until tender and any moisture has evaporated., Stir in flour, salt, and pepper and cook 2 to 3 minutes. Add, vegetable broth and bring to a low boil. Reduce heat to a simmer,, cover and cook 20 minutes. Stir in cream and cook an additional 10, minutes, stirring often., Serve in an espresso cup garnished with creme fraiche and parsley.

MUSHROOM CAPPUCCINO

Steps:

• 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.