Sauté onions and garlic in vegetable oil for 2 minutes
Add mushrooms and sauté.
Add 4 cups of chicken or vegetable stock; let it boil for 12 minutes.
Add cinnamon powder, cayenne and nutmeg powder.
Let the mushroom and stock blend till it turns into a smooth soup.
Add 1 tsp butter and oil; also add salt and pepper to taste.
Fill a cappuccino cup with hot mushroom soup.
Spoon the milk froth and sprinkle with nutmeg.