This is a twist on a rich, earthy soup complemented by Cognac, apple brandy or bourbon.

Preparing the ingredients prior to cooking will cut time. Pulsing the mushrooms with a food processor if you have one is handy.


2 lbs. White or Button mushrooms, pulsed or finely chopped

1/4 lb. Baby Bella mushrooms, sliced

2 Large Leeks, light green and white parts thinly sliced

2 Cloves of Garlic, peeled and thinly sliced

1 teaspoon of Thyme leaves, finely chopped

1/2 cup of Cognac, 1/2 reserved

One 32 ounce container of Vegetable Broth

1 cup of Almond Milk

1/4 cup of Parsley chopped

4 tablespoons of melted Butter, 1/2 reserved


Prep all the ingredients. Heat the butter in a large pot over medium heat. Add the leeks, cover and cook until leeks are softened, about 5 minutes.

Add another log on the fire increasing the heat, then add the garlic and thyme.

After one about one minute deglaze the pan with a 1/4 cup of Cognac, cooking until the liquid has evaporated.

Stir in the white mushrooms, cover and cook for about 5 minutes.

Uncover and cook mushrooms until most liquid has evaporated and they begin to brown. Time will be dependent on your fire.

At this time while the fire is reasonably hot, medium-high, begin to sauteing the Baby Bella Mushrooms with the remaining 2 tablespoons of butter. When they begin to brown add the remaining 1/4 cup of Cognac and cook until the liquid has evaporated. Remove from heat and set aside.

Stir in Vegetable Broth and return pot to simmer. Add the Almond Milk and puree with an immersion blender until smooth.

Stir in the sauteed Bella Mushrooms.

Serve hot and sprinkle with Parsley.

This is one of our favorites! Enjoy!