Clean mushrooms by rinsing quickly and gently wiping with a dry cloth . Slice mushrooms into even pieces, about 1/4 inch thick.

Heat a large Dutch oven over medium-high heat. Once warm, add olive oil (1 tbsp), and add diced onion (1 lg.) and cook until softened and translucent, about 5 minutes. Add minced garlic (5 cloves) and cook for 1 minute until fragrant. Remove from the dutch oven and set aside.

Add remaining olive oil (1 tbsp.) and add mushrooms to the pot and cook, stirring occasionally, for 10-12 minutes. They'll release liquid first — keep cooking until the liquid evaporates and the mushrooms begin to brown. Don't rush this step. Add fresh thyme (2 tbsp.), red pepper flakes (½ tsp.), and salt (1 tsp.). Let brown for 1 minute.

Pour in the sherry (½ c.) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes until slightly reduced.

Dissolve Better Than Bouillon (4 tsp.) in water (3 c.) and add to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.

Add the soup to a food processor or Vitamix and blend until your desired consistency.

Add the soup back to the pot. Stir in crème fraîche until fully incorporated. Taste and adjust seasoning as needed. Heat longer if needed (gently, do not bring to a boil after adding creme fraiche)

Ladle soup into bowls. Top with an extra dollop of crème fraîche, sliced green onions, fresh thyme leaves, and a drizzle of olive oil.