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Wild Mushroom Cappuccino (appetizer soup) Wild Mushroom Cappuccino (appetizer soup)   Wild Mushroom Cappuccino (appetizer soup) 2 Cups Mushroom Marsala Sauce 1½ Cup Beef Stock 1 Shallot 2 Tbls Butter Pinch of Finely Chopped Parsley ½ c Half and Half ½ c Non Fat Milk (for foam topping) 2 Tbls Mushroom Powder (to top foam) 12 Cappuccino Cups   In a saucepan, combine the butter, chopped shallot and Italian parsley, and sauté until slightly translucent. Add in the beef stock and let simmer 7-8 min., and let it reduce. Add in the Mushroom Marsala and heat through. Then add in the half and half and bring the mixture back up to temp. In a glass jar, add the milk and shake vigorously to create foam, or use a cappuccino maker. Fill the cappuccino cups with the soup, top with foam and dust with mushroom powder for a beautiful appetizer soup for any meal. Serve with a toasted baguette topped with shaved garlic. Makes twelve (6) servings.