Heat oil and sauté wild mushrooms, onion, shallot, and garlic until soft, about 3-5 minutes.
Deglaze with sherry. Add cream, miso, tamari, and vegetable stock, and simmer until reduced by about 1/3.
Purée 3 cups of soup in blender on high until very smooth. Add purée back to soup.
• Take soup off heat and let cool slightly until around 185°F and temper with Chobani® Greek Yogurt and whisk well to combine.
Note: If chilling the soup completely, omit the Chobani® Greek Yogurt until ready to serve.
Garnish with sautéed mushrooms and serve right away.
