Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat a large soup pot over high heat with the EVOO and the butter. Add the mushrooms and thyme and cook for 6 to 7 minutes. Add the onions, garlic, salt, and pepper and continue to cook for 5 more minutes. Add the cognac, stir for 1 minute, then add 1/2 cup of the chicken stock and cook for 1 minute more.
Step 2
Transfer the mushrooms and the liquid to a blender or food processor and puree until really smooth. Return the puree to the soup pot and add the remaining 2 1/2 cups of stock and the cream. Add a few dashes of hot sauce and bring up to a simmer, then cook for 5 more minutes.
Step 3
Toast the bread dark and extra crisp. Butter the toast and cut it into very small cubes. Ladle the soup into 4 bowls and top with croutons and parsley or chives.
