In a large pot or Dutch oven, heat butter over medium-high heat. Add onion and sauté for 2 minutes until softened. Add garlic, mushrooms, thyme, and allspice, stirring well. Cook for 5 minutes.

Use dry sherry to deglaze the pan, scraping up any browned bits.

Set aside a few spoonfuls of the mushroom mix for garnish.

Sprinkle in flour and cook for 2-3 minutes. Pour in vegetable broth, stir, and bring to a boil.

Lower heat to a gentle simmer and cook for 8-12 minutes, or until vegetables are tender.

Remove from heat and stir in heavy cream. Season with soy sauce, salt, and pepper to taste.

Garnish and enjoy!