The chopped mushrooms slowly cook down with shallots, thyme and rosemary, and
then you deglaze them with a generous swig of Cognac, combine the mushrooms with the reinforced stock and finish with a swirl of cream and a heap of freshly chopped chives. The resulting soup is a lovely balance of delicately creamy and intensely mushroomy, with layered undertones of herbs and Cognac.

Creamy Mushroom Soup

Serves 6

• 1pound mixed mushrooms, cleaned, stems separated from caps
• 1pound cremini mushrooms, cleaned, stems separated from caps
• 1/2cup minced shallot
• 3tablespoons olive oil
• 6sprigs thyme
• 1sprig rosemary
• Salt and pepper, to taste
• 1/4cup Cognac
• 4cups rich homemade chicken stock
• 1/4cup whipping cream
• 1/4cup chopped chives

1. Roughly chop the mushroom stems and simmer them, covered, in the chicken broth for about an hour.
2. In the meantime, heat the oil in a large skillet, and sauté the shallots until transparent. Add the herbs and salt and pepper liberally.
3. Beautifully and precisely chop the mushroom caps into a 1/2-inch dice. Add them to the shallots as they are chopped. Keep the heat very low and cook gently until the mushroom liquid is released and reabsorbed. Shake the pan so they don't stick. Remove the thyme and rosemary.
4. Turn up the heat and add the Cognac. Flame it if you're feeling really chef-y. Cook the mushroom cap/shallot mixture down (after Cognac) until well-reduced and starting to turn a little golden on the edges.
5. Strain the mushroom stems from the chicken broth.
6. Add the beautiful mushroom cap and shallot mixture to the strained broth and heat gently.
7. Swirl in the cream and chives and serve. Or serve in small sipping cups topped with chives and lightly whipped cream, if you want to get fancy.

https://food52.com/recipes/923-creamy-mushroom-soup?utm_term=8796857&utm_source=Sailthru&utm_medium=email&utm_campaign=20170209_eds_soups