Directions:

1. Heat the oil in a medium sauce pan over medium heat. Add the mushrooms and cook until they begin to release their liquid. Add the onion, celery, leeks, garlic, and shallots. Sauté until the vegetables are soft.
2. Deglaze the pan with sherry and brandy and reduce slightly. Add 4 cups water and thyme and bring to a simmer. Simmer for 15 minutes.
3. Remove the thyme sprigs and purée the soup with a hand blender until smooth. Strain through a fine mesh strainer.
4. Return the soup to the pot. Stir in 3/4 cup cream and return to a simmer. Season with salt and pepper and reserve warm.
5. Whip the remaining heavy cream until it forms stiff peaks.
6. Pour the soup into each of 6 cappuccino cups. Top each with 2 tablespoons of whipped cream.