Cremini mushrooms and shallots sweat until tender, deglazed with sherry reduced nearly dry, then oat flour and stock build a silky body that simmers thirty minutes before the soup purees until creamy.
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In 1-gallon pot, heat oil on medium flame. Sweat shallots and mushrooms with salt until tender, about 10-12 minutes . Add sherry, reducing until almost dry. Add flour, and stir 5 to 7 minutes .
Add stock, 1 cup at a time, whisking to blend. Raise heat and bring soup to . Reduce heat, and , with lid ajar, for 30 minutes .
Puree soup in blender until creamy.
Return soup to pot. Re-heat and season to taste with salt and pepper.
Garnish with parsley.
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