Serves 6

Ingredients:
2 T butter
½ c yellow onion, diced
6 c button mushrooms, stems removed & chopped, caps sliced
½ T flat leaf parsley, chopped
1 dried bay leaf
¼ t dried thyme
½ t black pepper
¼ c AP flour or gluten-free cup-for-cup flour
¼ c brandy
¼ t fresh lemon juice
4 c vegetable broth 1 c heavy whipping cream fresh parsley, chopped for garnish

Procedure:
1. Heat a heavy-bottom stock pot over medium heat. Melt butter. Add onion & mushrooms, sauté until vegetables are tender.
2. Lower heat to simmer. Add seasonings & flour. Cook for 8 mins, stirring frequently.
3. Add brandy, lemon juice & broth, stir well. Scrape bottom of pot. Bring to boil & reduce heat to a simmer for 20-25 mins.
4. Add heavy cream. Heat through, stirring often & being careful not to burn. Remove 2 c of soup & purée in blender or with immersion blender. Return to pot & warm through.
5. Serve with crusty bread of choice.