2# assorted mushrooms cut large
1 1/2# onions ( yellow ) large dice
3/4 # carrots large dice
3/4 # celery large dice
a handful of garilc cloves
1/4 c. Brandy
1/4 c. Olive oil
1 nice sprig of fresh Thyme
2 bay leaves
1 gal. Veal Stock
salt and pepper to taste
1 c. Cream
Heat the olive oil in a large pot and add the Onions then the garlic and cook until translucent.
Add the carrots and saute a few minutes then add the mushrooms and let cook, stiring until the mushrooms are cooked ( tender ).
Add the celery and cook a few minutes then add the Brandy away from the fire then return it and let it flame
in order to burn off the brandy. Add the Veal stock ( you may utilize any stock you may like, including
Vegetable stock if you want a vetetarian soup ). Bring the soup to a boil and skim the foam reduce the heat to a simmer.
Add the Thyme and Bay Leaf. Let the soup simmer for 1 hour. Put the soup through a blender make sure that you give it
enough time to make it silky. Then strain, return to the stove and add the cream, bring it to a boil,
skim the foam and reduce the heat taste and season with salt and pepper. Garnish with either Cream frache or
reduced Balsmic Vinegar. One of my favorites and that of many of our guest !!! Great eats, toast with a hearty Cabernet Sauvignon
is my recommendation, Cheers !!!