Mushroom Cappuccino

Ingredients

• 400 grams button mushrooms, sliced
• 2 tsps butter
• 1 tbsp finely chopped garlic
• 4-5 black peppercorns
• 1 medium onion, finely chopped
• Salt to taste
• 4-5 cups vegetable stock
• A large pinch of white pepper powder
• Foam
• ½ cup milk
• 2 tbsps melted butter
• Cinnamon powder for sprinkling 

Method

1. Heat butter in a deep non-stick pan, add garlic and sauté well. Add black peppercorns, onion and sauté till translucent. Add mushrooms and mix well.
2. Add salt, sauté well and cook for 1-2 minutes. Add stock and mix well. Let the mixture come to a boil. Take the pan off the heat.
3. Allow to cool slightly and transfer into a blender jar and blend till smooth.  Transfer a portion of the soup in a bowl.
4. Add milk and butter and whisk using a hand blender till foamy.
5. Transfer the soup in serving cups and top up with the prepared foam. Sprinkle cinnamon powder and serve hot.