Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1004.74 Kcal (4207 kJ) | ||
| Calories from fat | 75.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.37g | 13% | |
|---|---|---|---|
| Cholesterol | 26.87mg | 9% | |
| Sodium | 37256.2mg | 1552% | |
| Potassium | 570.71mg | 12% | |
| Total Carbs | 182.99g | 61% | |
| Sugars | 8.6g | 34% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 8.1g | 16% | |
| Vitamin C | 4.6mg | 8% | |
| Iron | 1mg | 6% | |
| Calcium | 218.8mg | 22% | |
| Amount Per 100 g | |||
| Calories | 194.58 Kcal (815 kJ) | ||
| Calories from fat | 14.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 13% | |
|---|---|---|---|
| Cholesterol | 5.2mg | 9% | |
| Sodium | 7215.21mg | 1552% | |
| Potassium | 110.53mg | 12% | |
| Total Carbs | 35.44g | 61% | |
| Sugars | 1.67g | 34% | |
| Dietary Fiber | 0.32g | 7% | |
| Protein | 1.57g | 16% | |
| Vitamin C | 0.9mg | 8% | |
| Iron | 0.2mg | 6% | |
| Calcium | 42.4mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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