| 1. | Rinse the mushroom and remove the stem. Drain. Remove the shell of garlic and shallot and set aside. |
2. | Sautee the garlic and shallot with olive oil. Then, add in mushroom, white wine, chicken stock and cream and cook for 45 minutes. Then, blend it. | | 3. | Sautee the onion with vegetable oil. Then, add in blended mushroom stock and cream and cook for 15 minutes. Add in seasonings and pour into the bowl. |
4. | Boil the milk and beat it to make the foam. Place the foam on top of the soup. Ready to serve. |
