Categories: Main Dish, Rachael Ray, Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter, plus more for buttering bread
• 1 lb cremini mushroom, cleaned and chopped
• 1 tablespoon fresh thyme leave, chopped
• 1 large onion, chopped
• 3 garlic cloves, minced
• salt
• fresh ground black pepper
• 1/4 cup cognac
• 3 cups chicken broth
• 1/2 cup heavy cream
• hot sauce
• 3 slices bread
• 1/4 cup fresh flat leaf parsley, chopped (or 3 T. chopped fresh chives)

Directions

1. Preheat a large pot over high heat with the oil and butter.

2. Add the mushrooms and thyme; cook for 6-7 minutes.

3. Add in onions, garlic, salt, and pepper; continue to cook for 5 minutes.

4. Add in cognac; stir for 1 minute; add ½ cup chicken stock and cook for 1 minute.

5. Transfer the mushrooms and the liquid to a blender or food processor; puree until really smooth.

6. Return the puree to the soup pot; add in the remaining 2 ½ cups of broth and cream.

7. Add in a few dashes of hot sauce and bring to a simmer, then cook for 5 minutes.

8. Toast the bread dark and extra crisp; butter the toast and cut into very small cubes.

9. Ladle the soup into 4 bowls and top with croutons and parsley.

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