If you have whole mushrooms, slice each one into 3-4 pieces, or grab pre-sliced to save time. Chop your onion and mince the garlic.

In a large pot or Dutch oven, heat up your butter over medium-high heat. Toss in the onion and sauté for about 2 minutes until softened. Add the garlic, mushrooms, thyme, and allspice, stirring well. Let it cook for around 5 minutes. Use the dry sherry to deglaze the pan, scraping up any browned bits.

Set aside a few spoonfuls of the mushroom mix to use as a garnish later. If you like, sauté these a little more for extra flavor just before serving.

Sprinkle in the flour and let it cook for 2-3 minutes. Then pour in the vegetable broth, stir it, and bring it to a boil. Once boiling, lower the heat to a gentle simmer.

Let it simmer for 8-12 minutes, stirring occasionally until the veggies are tender to your liking (I prefer my mushrooms a bit firm).

Take it off the heat and mix in the half and half or heavy cream. Give it a taste and season with soy sauce, salt, and black pepper according to your preference. Adjust seasonings to taste.

Garnish your soup as you wish and enjoy! This creamy mushroom soup pairs wonderfully with a hot panini or some buttery garlic bread for dipping.