In a large saute pan over medium high heat add olive oil to coat. Add garlic, onion, carrots and celery and saute until onions are translucent. Add portobellos and button mushrooms and saute until tender, about 10 minutes.
Add dry sherry to deglaze and bring to a simmer for 5 minutes. Then add chicken stock, heavy cream and thyme. Bring back to a simmer for until desired consistency is reached. Add salt and pepper, to taste, and serve in a demitasse cup.
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