M-m-m Mushroom Soup

This soup is creamy and magical, enchanting and romantic, and just the antidote for any cold snap!

Ingredients (serves 4-6)
4 Tbsp butter or vomFASS Sun Meadow Oil 
1½ lb. mushrooms, sliced 
2 medium shallots, diced 
2 stalks celery, thinly sliced 
2 sprigs fresh thyme leaves 
3 Tbsp flour 
¼ cup Fernandez Brandy de Jerez 
4 cups vegetable or chicken stock 
½ cup heavy cream 
Salt and Pepper, to taste 
2 tsp vomFASS Aceto Balsamico Maletti
1-2 Tbsp vomFASS Garlic Extra Virgin Olive Oil 
Thyme or rosemary sprigs for garnish

Directions
Heat 2 tablespoons butter or Sun Meadow oil in a pot over medium-high heat. When melted, add 1/3 of the mushrooms. 
Cook them until dark golden brown, stirring occasionally, about 5 minutes. 
Season with salt and pepper, then remove them from the pot and set them aside. 
In the same pot, melt the remaining 2 tablespoons butter or add Sun Meadow oil.
Reduce the heat to medium and add the rest of the mushrooms, along with the shallots, celery, and thyme. 
Cook, stirring frequently, until vegetables are soft, about 5 to 6 minutes. 
Sprinkle the vegetables with the flour and stir to combine. 
Season with salt and pepper and stir constantly for 3 minutes, allowing the flour to cook. 
Slowly add the brandy, stirring while you add. 
Allow it to heat and bubble up for a couple of minutes, then slowly pour in the stock.
Keep stirring to reduce the likelihood of lumps. 
Bring to a simmer and cook for 20 minutes, stirring occasionally. 
Remove it from the heat and let it cool for 20 minutes. 
Transfer to a blender (make sure it is just warm or cool at this stage---blending hot soup is dangerous!) and puree. (NOTE: You may use an immersion blender in the pot if you have one, and you don't have to let the soup cool first.) 
Transfer the soup back to the pot, add the cream, and heat it to a simmer. 
Add the balsamic, then taste and adjust seasonings. 
Top with reserved mushrooms, a drizzle of Garlic Extra Virgin Olive Oil and serve with crusty chunks of warm bread.

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