Recipe by ratherbeswimmin

Rachael Ray

Ingredients Nutrition


  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 ½ 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 ½ 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.

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