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1
MAKE the Mushroom Stock- In a large saucepan over medium high heat warm the oil.
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2
Add the onion and saute until ightly browned, about 15 minutes Add the mushrooms, celery and peppercorns along with 2 1/5 quarts water.
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3
Bring to a boil, reduce to medium-low, and simmer uncovered for 40 minutes.
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4
Move from the heat and let stand for 1 hour.
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5
Strain into a bowl, pressing lightly on the solids to discard the liquid, hold solids separetly.
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6
Reserve 3 cups of stock and store the rest for later use in another recipe.
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7
COOK the soup- In a large heavy saucepan over medium heat and add the butter and saute the shallot until translucent, about 2 minutes Add the cremini mushrooms, cover, and cook until juices are released, about 3 minutes Stir in the flour and cook, stirring until thoroughly, about 1 minute Pour in the reserved stock and brandy (if using).
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8
Bring to a boil, cover, reduce heat to medium.
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9
Simmer 15-20 minutes
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10
FINISH the soup- Transfer the soup and solids from making the stock to a blender and process until pureed.
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11
Add the cream and pulse twice.
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12
Transfer back to pot and simmer for another 10 minutes Season to taste with salt and pepper.
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13
Ladle into boils, drizzle with cream and serve.
