Mushroom Espresso

Methods

• Heat oil in a deep non-stick pan, add garlic, onion and mushrooms, mix and saute till onions turn translucent and mushrooms become tender.
• Add salt and vegetable stock, mix. Reduce heat and let the mixture simmer for 5-10 minutes.
• Take the pan off the heat and let it cool slightly. Transfer into a blender jar and blend till smooth.
• Pour it back into the pan, add salt and black pepper powder, mix well and bring it to a boil. Pour the soup into 4 soup bowls.
• Heat milk and fresh cream in a non-stick pan till warm. Pour it into a bowl and whisk to create foam. Garnish the soup with this foam and serve hot.