While it was fun cooking with wine for the first time, this picture makes the soup look a lot better than it tasted.
I halved the recipe, but instead of Cognac or brandy I just used more stock. Also, as I started making it I realized my beef stock was crusty... evidently it expired in 2007. This was a couple of months ago, but I think I ended up using all chicken broth instead of the beef/veal mix that Ina says. So maybe those are some reasons why more of the soup ended up getting thrown out than eaten. The consensus was that it was far too salty. The wine was good, however. ;)