Smoked Portobello Cappuccino

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Olive oil, for sauteing

2 cloves garlic, chopped

1/2 cup chopped onion

1/2 cup chopped carrots

1/2 cup chopped celery

3/4 pound smoked portobellos (available at specialty stores)

1/2 pound white button mushrooms, sliced

1/2 cup dry sherry

3 cups chicken stock

3 cups heavy cream

6 sprigs fresh thyme, leaves chopped

Salt and freshly ground black pepper