Cream-Of-Mushroom Soup - cooking recipe

Ingredients

1 1 lb portabella mushrooms or 1 lb oyster mushroom
1/4 cup butter
2 tablespoons flour
1 quart chicken stock
1 quart heavy cream
cognac, to taste
salt, to taste
white pepper, to taste

Preparation

Chop the mushrooms into a fine dice.
Place in a large sauce pot with the butter and saute until moist of the liquid in the mushrooms is cooked off.
Sprinkle with 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 30 minutes).
Refrigerate until just before dinner.
Before serving, heat mixture while adding the heavy cream.
Add cognac and salt and white pepper to taste.