Step 1

Make Crispy Mushroom Topping: Preheat oven to 450°F. Combine mushrooms, oil, and pepper on a rimmed baking sheet. Bake, on bottom rack, until golden brown and crisp, 20 to 22 minutes. Season to taste with kosher salt. Makes about 3 cups.

Step 2

Make Soup: Melt butter in a large Dutch oven or pot over medium heat. Add shallots, mushrooms, and thyme. Season with salt and pepper. Cook, stirring occasionally, until tender, 10 to 12 minutes. Sprinkle with flour and cook, stirring, 1 minute. Add stock and bring to a boil. Reduce heat and simmer, until flavors meld, 18 to 20 minutes. Let cool slightly.

Step 3

Puree, in batches if necessary, on medium speed until smooth. Return to pot, and stir in sherry and cream. Season with salt and pepper. Serve with Crispy Mushroom Topping alongside.