Cream-Of-Mushroom Soup

1. 1

   Chop the mushrooms into a fine dice.

2. 2

   Place in a large sauce pot with the butter and saute until moist of the liquid in the mushrooms is cooked off.

3. 3

   Sprinkle with flour over the mushroom mixture.

4. 4

   Stir while cooking for a few minutes, then add the chicken stock and mix well.

5. 5

   Allow the mixture to reduce over a medium flame to half its original volume (about 30 minutes).

6. 6

   Refrigerate until just before dinner.

7. 7

   Before serving, heat mixture while adding the heavy cream.

8. 8

   Add cognac and salt and white pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.