Step 1

1 Position racks in the top and bottom thirds of the oven and preheat to 425 degrees

Step 2

2 In a large bowl, toss the mushrooms and shallots with 3 tablespoons of the oil and 1/2 teaspoon of the salt

Step 3

3 Spread the mushrooms across 2 large, rimmed baking sheets and roast for 10 minutes

Step 4

4 Stir, switch the top to bottom and vice versa, rotating each baking sheet front to back, and continue roasting an additional 10 to 15 minutes, or until the mushrooms release their water and brown, and the shallots soften

Step 5

5 Remove from the oven and set aside

Step 6

6 In a large pot over medium heat, heat the remaining 2 tablespoons of oil until shimmering

Step 7

7 Add the garlic and thyme and cook, stirring, until aromatic, 30 seconds

Step 8

8 Reserve 1/4 cup of the mushrooms for garnish

Step 9

9 Add the remaining mushrooms and the shallots to the pot, along with the broth, beans, pepper and the remaining 1/4 teaspoon of salt

Step 10

10 Increase the heat to high and bring to a boil

Step 11

11 Reduce the heat to medium-low and simmer, uncovered, for 10 minutes

Step 12

12 Stir in the sherry and cook until the flavors meld, 3 minutes more

Step 13

13 Using an immersion blender, puree the soup in the pot until smooth

Step 14

14 (Alternatively, let cool until not scalding and puree in batches in a regular blender

Step 15

15 ) Stir in additional broth or water if needed to thin to get your desired consistency

Step 16

16 Rewarm the soup if needed, taste, and season with additional salt, if desired

Step 17

17 Ladle the soup into bowls, garnish with the reserved mushrooms, a pinch of black pepper, if you like, and parsley, and serve