Wild Mushroom Soup “Cappuccino”

Directions

• 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.