Billy Weaver's Cream of Mushroom Soup

1 lb. Kennett Square "cream" mushrooms
1/2 stick of butter
2 tbsp. flour
1 qt. chicken stock
1 qt. heavy cream
cognac to taste
salt & white pepper to taste

Don't worry if the mushrooms are not "brand new fresh" - all the better. Mushrooms that have browned slightly add color and taste to the soup.

Chop the mushrooms into a fine dice. Place in a large sauce pot with the butter and saute until most of the liquid in the mushrooms is "cooked off". Sprinkle the flour over the mushroom mixture. Stir while cooking for a few minutes, then add the chicken stock and mix well.

Allow the mixture to reduce over a medium flame to half its original volume (about 1/2 hour). Refrigerate until just before dinner.

Before serving, heat mixture while adding the heavy cream. Add cognac and salt & white pepper to taste. Serves 6.