1 Tbsp oil
2 Tbsp unsalted butter
1 lbs. baby portobello, chopped
1 Tbsp thyme
1 large onion, chopped
3 garlic cloves, chopped
salt & black pepper
1/4 C cognac
3 C chicken broth
1/2 C heavy cream
Few dashes of hot sauce (I used Original Cholula)
3 slices toasting bread (did not make)
1/4 C fresh parsley or 3 Tbsp chives, chopped (I didn't use either)
Heat oil and butter in large pot.
Add mushrooms and thyme and cook for 6 to 7 minutes.
Add onions, garlic, salt, and pepper - cook for additional 5 minutes.
Add cognac, stir for 1 minute, then add 1/2 C broth & cook for 1 minute.
Transfer mushrooms & broth to blender and puree until smooth.
Return to large pot and add remaining broth & the cream.
Add hot sauce, bring to simmer, & cook for 5 more minutes.
(If using) toast & butter bread, cut into small cubes, add to soup as croutons, and top with chives or parsley.
Serves 4 (1.75 C per)
I used this recipe during phase 1 because the alcohol is supposedly cooked out of the recipe. However, if you wish to be certain that you won't screw up your diet, save it for phase 2 or 3.