Melt butter in large pot over med hi heat. Add onions, caute til golden about 5 min. Add all mushrooms and thyme, Saute til mushrooms begin to brown about 8 min. Add brandy, stir 30 seconds, mix in flour. Slowly stir in broth, bring soup to boil. Reduce heat; simmer uncovered 10 min. Season with salt and pepper. Ladle into bowls.
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