Wild Mushroom Soup

This soup is one of the simpler French recipes to
make and combines a salty-sweet flavor.

Ingredients
3 tablespoons butter
2 large shallots, diced
1 1/2  pounds mixed wild mushrooms (such as cremini,
shiitake and oyster), sliced
1 tablespoon chopped fresh thyme
3 tablespoons all-purpose flour
7 cups low-sodium chicken broth (such as Pacific Natural Foods)
3/4  cup heavy cream
1/4  cup dry sherry
2 teaspoons salt
1/8  teaspoon black pepper
1/4  cup parsley, chopped

Melt butter in a large, lidded pot over medium heat. Add shallots and saute for 2 to 3 minutes, or until softened.

Add mushrooms and thyme and cook 8 minutes. Sprinkle in flour
and cook 2 minutes, stirring constantly. Add stock and bring
to a boil. Turn down to a simmer, cover and cook 15 minutes.

Stir in heavy cream, sherry, salt and pepper, and bring to a simmer (do not boil). Mix in parsley and serve,