Wild Mushroom Soup “Cappuccino”

Directions

1. 1

   In a Dutch oven over medium heat, melt butter. Add onion, garlic
2. 2

   and bay leaf. Cook until onion is translucent, about 10 minutes.
3. 3

   Add mushrooms and cook until tender and any moisture has evaporated.
4. 4

   Stir in flour, salt, and pepper and cook 2 to 3 minutes. Add
5. 5

   vegetable broth and bring to a low boil. Reduce heat to a simmer,
6. 6

   cover and cook 20 minutes. Stir in cream and cook an additional 10
7. 7

   minutes, stirring often.
8. 8

   Serve in an espresso cup garnished with creme fraiche and parsley.