If using whole mushrooms, slice each into 3-4 slices. Dice onion and mince garlic.

Heat a large pot or dutch oven over medium-high heat and melt butter. Add onion and saut? for 2 minutes to soften, then add garlic, thyme, and allspice.

Add the mushrooms in one layer and leave them alone for 4-5 minutes to brown. Stir them up then continue to saut? with the onion and spices until the onions are tender.

Deglaze the browned bits from the pan with dry sherry.

Stir in flour and allow to cook for 2-3 minutes. Add vegetable broth, stir, and bring to a boil. Reduce heat to a low simmer.

Allow to simmer 8-12 minutes, stirring occasionally, or until veggies have reached desired tenderness.

Remove from heat and stir in half and half or heavy cream.

Season with soy sauce, salt, and black pepper to taste. Adjust as needed.

Garnish as desired.