Slice mushrooms
Add the olive oil to a large saucepan. Fry the spring onion for 2 minutes
Add the mushrooms and fry for 3 minutes then stir
continue to cook mushrooms stiring every 3 minutes
you want the mushrooms to brown and get a good colour on them as this intensifies their flavours. this should take about 12 minutes in total
Flambé WARNING: Alcohol is highly flamable. Turn off the gas stove. Do NOT pour the brandy straight from the bottle into the pan. Pour the desired quantity into a separate spoon. Have your matches or lighter ready Now proceed with caution. Keep a pot lid at the ready in case you want to douse the flame.
Add 1 Tbls of brandy to the pan and light the liquid.
This is the size of the flame from 1 Tbls. Its big but not out of control. The flame will go out when most of the alcohol has evaporated. cook for a further 2 minutes to continue with the evaporation process. This takes away the bitter alcohol flavour and leaves a sweeter brandy flavour infused in the mushrooms.
Add the stock powder and stir into mushrooms to coat them. This will thicken slightly
Now add the cream and water and cook to thicken and heat through for about 3 minutes
Add the chopped parsley
This will be the consistency. You can serve the soup like this or you can blend it
Insert a stick blender and blitz for about 2 minutes. If you really want to be fancy you can use a chinois sieve to strain the soup for a smoother, finer consistency. I didn't!
Ladle into soup bowls and drizzle cream and olive oil over. Serve with crusty homemade bread
Enjoy with a nice glass of chardonnay and a good book in front of a crackling fire
