Mushroom Bisque

"Rachael Ray"
 
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Ready In:
1hr
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Preheat a large pot over high heat with the oil and butter.
  • Add the mushrooms and thyme; cook for 6-7 minutes.
  • Add in onions, garlic, salt, and pepper; continue to cook for 5 minutes.
  • Add in cognac; stir for 1 minute; add ½ cup chicken stock and cook for 1 minute.
  • Transfer the mushrooms and the liquid to a blender or food processor; puree until really smooth.
  • Return the puree to the soup pot; add in the remaining 2 ½ cups of broth and cream.
  • Add in a few dashes of hot sauce and bring to a simmer, then cook for 5 minutes.
  • Toast the bread dark and extra crisp; butter the toast and cut into very small cubes.
  • Ladle the soup into 4 bowls and top with croutons and parsley.

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