Mushroom Bisque

• 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

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

extravirgin olive oil, unsalted butter, cremini, thyme, onion, garlic, salt, cognac, chicken, heavy cream, dashes of hot sauce, bread, parsley

Taken from www.epicurious.com/recipes/food/views/mushroom-bisque-374536 (may not work)