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1 Heat 2 tbsp. butter and the olive oil in a large pot over medium-high heat. Add celery, onion, parsnips and carrots. Cook, stirring occasionally, until the vegetables start to soften, about 6 minutes.
2 Reduce heat to medium. Add mushroom, garlic, bay leaf, thyme and 1⁄4 tsp. each of salt and pepper. Cook and stir until mushrooms soften.
3 Stir in tomato paste and cook for 30 seconds. Sprinkle flour over the vegetables and cook, stirring, for 30 seconds more.
4 Add wine and brandy, increase heat to medium-high and cook, scraping up any browned bits, until the liquid is reduced by about half, 2-3 minutes.
5 Add broth and bring to a boil. Reduce heat to simmer, partially cover and cook until the vegetables are tender, about 10 minutes.
6 Remove from heat and stir in remaining butter, salt and pepper. Serve over rice, quinoa or noodles.
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