2 tablespoons olive oil
1/2 pound onions, coarsely chopped
2 teaspoons minced garlic
4 ounces fresh porcini mushrooms, stems discarded, caps coarsely chopped
4 ounces cremini mushrooms, stems discarded, caps coarsely chopped
1/4 cup dry Sherry
2 cups chicken stock
1 1/2 tablespoons porcini powder (or ground dried porcini)
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
2 cups heavy cream
2 tablespoons unsalted butter
1 cup milk
4 fresh chives, minced

Heat olive oil in large non-reactive skillet. Add onions and garlic and cook over moderate heat, stirring, until translucent, about 8 minutes. Add the fresh porcini and cremini. Raise heat to moderately high and cook, stirring, until lightly browned, about 5 minutes. Add Sherry and boil until reduced to a glaze. Add chicken stock and porcini powder and bring to a boil. Boil until reduced by half, about 5 minutes; let cool. Transfer the mushroom mixture to a blender and purée until smooth. Strain the soup through a fine sieve into a medium saucepan.
Preheat oven to 350 degrees F. On a non-stick baking sheet, spread one-quarter of the cheese evenly into a 3-by-2-inch oval. Repeat with remaining cheese to make a total of 4 ovals, leaving about 3 inches between them. Bake 4 to 5 minutes, or until cheese is melted and golden. Quickly remove the tuiles with a wide metal spatula and drape them over a rolling pin. Let cool.
Add the heavy cream to mushroom soup and bring to simmer over moderate heat. Whisk in the butter. Steam milk in cappuccino machine according to manufacturer's instructions. Alternatively, whisk milk in medium saucepan over moderately low heat until foamy and steaming hot, about 5 minutes. Pour mushroom soup into 4 warmed cappuccino cups. Spoon foamy milk on top and garnish with chives. Serve Parmesan tuiles alongside.
 

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