Wild Mushroom Soup With Cognac

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READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the cepes and white wine in a saucepan and bring to a boil over medium high heat.
  • Reduce heat and simmer for 5 minutes. Remove from heat and let sit for 15 minutes.
  • Stain the liguid from the mushrooms through a fine mesh sieve and reserve. Coarsely chop the cepes and reserve.
  • Melt the butter in a soup pot over medium heat.
  • Add the white mushrooms and saute until they begin to exude their juices, about 5 minutes.
  • Add the cepes mushrooms, reserved white wine, milk and cream and bring to a boil, stirring occasionally.
  • Lower the heat and simmer the soup uncovered, stirring every now and then, for about 45 minutes.
  • With a slotted spoon remove about 1-1/2.
  • cups of the mushrooms from the soup and reserve.
  • Puree the soup in a blender until very smooth and return the soup to pot.
  • Add the reserved mushrooms.
  • Add chicken broth and season with salt and pepper. Stir in cognac.
  • Warm the soup until heated through. Do not boil.
  • Garnish with sliced mushrooms or parsley.
  • Preparation time is also cooking time.
  • Makes 8 servings.
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