Clean mushrooms, remove stems and set aside. Thin slice the Mushroom tops, set aside.

In a skillet, melt 2 Tbsp butter to sauté the Mushroom stems on medium high.

Next, in a large sauce pan or small stock pan, add chicken stock, sliced mushrooms, diced onions and the dried thyme. Cook on medium until mushrooms and onions are soft. Simmer while cooking stems.

Once the stems have started to brown, add minced garlic and cook for 1 to 2 minutes.

Remove stems from heat and rough chop.

Add chopped stems to stock pot.

In skillet add the 4 Tbsp butter over medium high heat.

Once melted, add flour and salt and pepper whisking to make a roux. Cook for 2-3 minutes.

Slowly whisk in half and half to combine.

Once combined, add to stock pot. Stir and simmer until thick.

Add in the sherry. Adjust seasoning to taste.

Enjoy!