Wild Mushroom Soup “Cappuccino”

Directions

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