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Wild Mushroom Soup With Cognac

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“This is another recipe prepared at one of my cooking classes. It is easy and dee-licious. You may also use assorted wild mushrooms rather than the white ones. Serve in teacups and use as an appetizer. Try it. You'll like it.”
1hr 30mins

Ingredients Nutrition


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

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