In a stockpot, melt butter. When sizzling, add the chopped mushrooms and shallots. Cook over medium heat until softened.
Add sherry, and reduce liquid by half. Add broth, half-and-half, water and spices. Cook at a strong simmer for 15 minutes.
Reduce heat to low, and keep cooking for another half hour to concentrate flavors. Add 1/4 cup cornstarch paste. Stir briskly until soup is slightly thickened. Add more cornstarch if soup needs thickening, or more water if too thick for your tastes. Serve with parsley garnish and croutons if available.
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