Directions

In a medium saucepan over medium heat, melt the butter, add the shallot slices and saute until translucent.  Add the bay leaves, thyme and mushrooms and cook until caramelized.  Add the sherry vinegar and continue cooking until liquid evaporates.  Add the chicken stock and simmer over low heat for about 30 minutes. Salt and pepper to taste. Transfer the soup into a blender and pureé until smooth, then pour through a colander.   In a mixer, add the cream and mezcal and whip on medium until the cream starts to thicken.  Pour in the honey and continue mixing until cream forms stiff peaks. To serve, top each cup of mushroom soup with sprinkles of Spanish paprika and a dollop of the crème.

Source: recipe courtesy of The National Honey Board

http://www.beemaid.com/recipe/mushroom-capuccino-soup-with-honey-mezcal-creme