Heat the olive oil in the bottom of a dutch oven or stockpot
Saute the onion for 2 - 3 minutes over medium heat.
Add the garlic, thyme, and a pinch of salt. Saute for another minute.
Add the mushrooms and let saute undisturbed for 5 minutes.
Stir the mushroom and then sprinkle the flour over the mushrooms. Let cook for 3 minutes.
Stir and then add the sherry. Cook for an additional 3 - 5 minutes
Add the stock and bring to a boil. Once boiling, reduce the heat, cover, and allow to simmer for 20 minutes.
Use the stick blender to blend soup until desired creaminess.
Remove from heat and add the cream.
Top with preferred garnish.