Melt 1 tablespoon butter in your stockpot, then add shallot. Stir till soft and giving aroma.
Add sweet onion and saute till translucent and soft.
Now add the chopped half of mushroom and the tied sprig of parsley.
Stir and saute till mushroom is soften, now add 2 cups of chicken broth and bring to boil.
When boil, remove from heat. Remove the sprig of parsley and discard.
Pour the cooked broth/mushroom into blender, close cover and carefully blend.
In the same stock pot, melt 1 Tbsp of butter and add garlic. Stir till golden brown.
Add chicken cubes, 1 tablespoon soy sauce, thyme and any herb you desire into pot.
Depend on the kind of broth/butter you are using, adjust and sprinkle in some salt and pepper onto chicken as well. Stir to saute for 3 to 4 minutes.
Now add the slice mushroom and 1 cups broth then bring to boil.
When boil, add the blended mushroom/onion earlier into pot, adjust heat to simmer.
After simmering for 10 to 15 minutes, re-season to adjust to taste.
Whisk flour with 1 cup broth to mix, pour over chicken while stirring the content inside stock pot.
Ad the soup getting thicker, add heavy cream and sherry. Adjust season if need.
Remove from heat and sprinkle with some extra pepper.