Ingredients

serves 4

　　1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)

　　2 tablespoons unsalted butter, plus more for buttering the bread

　　1 pound cremini (baby portobello) mushrooms, brushed clean and chopped

　　1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)

　　1 large onion, chopped

　　3 garlic cloves, chopped

　　Salt and freshly ground black pepper

　　1/4 cup cognac

　　3 cups chicken stock or broth

　　1/2 cup heavy cream

　　A few dashes of hot sauce, such as Tabasco

　　3 slices toasting bread

　　1/4 cup fresh flat-leaf parsley leaves, chopped, or 3 tablespoons chopped fresh chives

　　

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.

　　Rachael Ray 365: No Repeats