Heat duck fat in a large heavy-bottomed pot over medium heat. Add onions and garlic and sauté for 4–5 minutes, until lightly browned.

Drink the glass of Cabernet and add the remainder, along with a dash of the brandy, to the onions and garlic. Continue to cook until the mixture has been reduced by ¾. Add 6 cups of the heavy cream, Worcestershire sauce, Tapatio sauce and sea salt. Cover, reduce heat to low and simmer for 45 minutes.

While the cream mixture is simmering, divide mushrooms onto large sheet pans covered with parchment paper. They should be in a single layer. Drizzle each pan of mushrooms with olive oil and sprinkle with salt and pepper. Roast mushrooms at 425°F until the liquid they release has evaporated and the mushrooms have slightly browned. Remove from the oven, cool and cut into large pieces. Reserve and slice a few mushrooms lengthwise to use as garnish for the soup.

Lay bacon strips on a large sheet pan covered with parchment paper. Bake at 425° until crisp (approximately 40 minutes). Strain fat from bacon and crumble.

Add bacon and chanterelles (other than those you are keeping for garnish) to the simmering cream mixture, then add the honey and the remaining cream and brandy. Remove from the heat and blend the soup using a stick blender until it is chunky, but not totally smooth. If using a traditional blender, blend in batches, being very careful not to burn yourself with the hot mixture. You may also choose not to blend your soup.

Taste and adjust seasonings, adding more salt and pepper as needed. Serve warm, garnished with a few sliced roasted mushrooms and a sprinkle of the parsley, oregano and chives.