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1
In soup pot over medium heat, melt 2 tablespoons butter until sizzling. Add shallots, toss to coat, and cook until translucent and starting to brown, 5 minutes.
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2
Add remaining butter and mushrooms, reserving 1/3 cup cremini mushrooms for later. Add thyme. Turn heat to medium-high. Toss to coat, and saute until mushrooms are very fragrant and have started to emit liquid, about 5 more minutes.
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3
Add porcini mushrooms, soaking water, and all stock. Bring to boil, then reduce heat, cover pot, and simmer 15 minutes.
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4
Meanwhile, dissolve sugar in rice wine vinegar and add reserved mushrooms. Let marinate while soup is cooking.
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5
When 15 minutes have passed, turn off heat. Either blend soup in batches in blender or food processor, or use immersion blender to blend soup in pot.
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6
After soup is blended, pass through a strainer to remove any stray chunks. Return to soup pot.
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7
Add cream and brandy; stir to fully combine.
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8
Serve hot; garnish each serving with several of the candied pine nuts (recipe below) and marinated mushrooms.
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9
In small frying pan over medium-low heat, combine sugar and pinenuts. As sugar begins to melt, use wooden spoon or a simple flick of the wrist to ensure all pine nuts are coated with the sugar.
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10
Cook until sugar has fully melted and pine nuts are golden brown. Remove from heat; immediately transfer caramelized pine nuts to parchment paper or other nonstick surface to cool.
