Slow Cooker Mushroom Soup with Sherry

Ingredients

• 4 cups boiling water
• 2 cups dried porcini mushrooms (about 1 1/2 ounces)
• 1 tablespoon cornstarch
• 1 tablespoon lower-sodium soy sauce
• ⅝ teaspoon kosher salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 2 cups sliced shallots (about 8 ounces)
• 1 garlic clove, minced (about 1 teaspoon)
• 1 cup dry sherry
• 3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake and button), sliced
• 1 ½ tablespoons chopped fresh thyme
• ⅓ cup heavy cream

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