Mushroom Bisque

• 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
• 14 cup cognac
• 3 cups chicken broth
• 12 cup heavy cream
• hot sauce
• 3 slices bread
• 14 cup fresh flat leaf parsley, chopped (or 3 T. chopped fresh chives)

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 1/2 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 1/2 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.

extra virgin olive oil, unsalted butter, cremini mushroom, thyme, onion, garlic, salt, fresh ground black pepper, cognac, chicken broth, heavy cream, hot sauce, bread, flat leaf parsley

Taken from www.food.com/recipe/mushroom-bisque-281186 (may not work)