1. Trim the mushrooms and toss with salt in a microwave safe bowl and cook in the microwave for 12 minutes, stirring every four minutes. Strain mushrooms and save liquid from bowl.

2. Heat the oil in a dutch oven over medium high heat and caramelize the mushrooms, about 12 minutes, stirring often.

3. Add the thyme, onion and pepper and cook over medium heat until onions are translucent.

4. Add the sherry and cook until evaporated then add the chicken broth, water and leftover juices from the microwave bowl. Bring to a boil, reduce heat and simmer for about 50 minutes.

5. In batches, puree the soup in a blender, at least 1 minute per batch and return the pureed soup back into the dutch oven.

6. In a separate bowl whisk together the egg yolks and 3/4 cup of the heavy cream. Slowly whisk in 1 cup of the soup into the bowl with the egg yolks and cream.

7. Whisk the egg mixture into the soup in the dutch oven and simmer over low heat for about 5 minutes stirring often.

8. Place soup in bowls and garnish with the scallions and drizzle with remaining heavy cream.