Wild Mushroom Soup With Asiago Toasts

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6 tablespoons unsalted butter

1 pound white mushrooms, thinly sliced

1 medium Vidalia onion, chopped

2 shallots, minced

1 1/4 pounds mixed wild mushrooms, trimmed and thickly sliced

2 tablespoons Cognac

2 1/2 quarts chicken stock or canned low-sodium broth

10 thyme sprigs

2 bay leaves

3/4 cup heavy cream

Salt and freshly ground pepper

1 cup freshly grated Asiago cheese (4 ounces)

1/4 cup cream cheese (2 ounces)

1 large egg yolk

1 baguette, sliced 1/4 inch thick and toasted

1/4 cup snipped chives

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