Heat a large pot over medium heat and add the olive oil. Once shimmering, add the washed and chopped lobster mushroom pieces and the salt. Stir and fry until they have released their liquid and it has reduced to just a little liquid left at the bottom of the pot.

Add in chopped shallot, celery and minced garlic. Stir and continue to fry until the onion is translucent. Next stir in the tomato paste, Old Bay if using, thyme and ground pepper. Cook 3 more minutes.

Remove from heat and stir in the flour. Once it is well combined, add in 2 cups of broth and stir well until the flour is dissolved and no clumps remain. Pour in the rest of the broth or stock and the brandy. Return to medium heat and let it come to a low boil. Let it bubble and cook for 15 minutes. (If it bubbles to hard and might boil over, turn the heat down a bit.)

Remove the thyme sprigs and bay leaf. Puree the soup with an immersion blender to transfer it carefully to a blender (in 2 batches if needed) and blend until the soup is smooth.

Stir the cream into the hot broth and season with additional salt and pepper to taste. Serve while warm with fresh chopped herbs, croutons or extra fried mushrooms to garnish.