1 lb. mushrooms
1/3 c. finely chopped shallots
1/2 c. unsalted butter
1/2-3/4 c. flour
5 c. hot chicken broth
Chopped fresh thyme
1/2 c. dry sherry
1/2 c. whipping cream
Salt
Pepper

Finely chop 1/2 the mushrooms. Slice remaining 1/2. Saute shallots in 1/4 cup butter until tender. Add chopped mushrooms and saute until tender, not brown. Add flour (3/4 cup for thicker soup). Stir with a wooden spoon until a smooth paste has formed. Reduce heat and cook, stirring, 3 minutes. Gradually stir in hot chicken broth. Stir constantly with wire whisk. Bring to a boil. Simmer 10 minutes. In a separate pan, saute sliced mushrooms in 1/4 cup butter. Add thyme and sherry. Cook to reduce by 1/2. Add sliced mushrooms to soup. Simmer 10 minutes. Add whipping cream and sherry. Season with salt and pepper. Serves 6-8.