1 T. EVOO
2 T. unsalted butter
1 lb. cremini mushrooms
1 T. fresh thyme, chopped
1 large onion, chopped
3 garlic cloves, chopped
salt
fresh ground pepper
1/4 C. cognac
3 C. chicken stock or broth
1/2 C. heavy cream
hot sauce
toasting bread
1/4 C. fresh parsley, chopped (or fresh chives)
Preheat a large soup pot over high heat with the EVOO and the butter. Add the mushrooms and thyme and cook for 6-7 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 C of the chicken stock and cook for 1 minute more.
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 chicken stock and the cream. Add a few dashes of hot sauce and bring up to a simmer, then cook for 5 more minutes.
Toast the bread dark and extra crisp. Butter the toast and cut it into very small cubes. Serve soup topped with croutons and parsley or chives.
*** To make a cream sauce for over pasta follow same basic recipe except reduce the total amount of chicken broth to only 1 C. Serve over pasta topped with Parmesan cheese.