Black Mushroom Consomme

I learned to make this wonderful soup when I worked for Jacqueline Kennedy.  It is so easy to make that I am embarrassed when people ask me for the recipe - which, since it is one of the all - time great soups, happens all the time.  It can be made the day before and reheated.
When you’re guests first see this soup they’ll think you’ve prepared a rich beef broth. But wait until they taste it! This is without a doubt my favorite soup, and I’ve served it more times than I can remember. 

1 pound mushrooms, sliced
5 cans chicken broth or homemade chicken stock
1 ounce cognac
Salt & pepper to taste

Combine all ingredients in a saucepan and bring to a boil. Simmer for 40 minutes. Strain out the mushrooms and serve the consommé in cups.