Mushroom Bisque

Name: Mushroom Bisque
Ingredients: 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

13 ingredients

10 steps

Ingredients

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

Directions

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.