Combine mushrooms, onions, carrots, celery.

sherry, thyme salt and pepper in a 3 quart saucepan.

Place on medium heat and cook (do not cover) stir frequently until the vegetables are tender and most of the liquid has evaporated.

Add 2 1/2 cups milk and all of the evaporated milk.

Cook stirring until the mixture comes to a simmer.

In jar with lid combine the remaining 1/2 cup milk with the flour shake until smooth.

Stir into soup continue cooking and stirring until soup thickens and is bubbling.

Divide into serving bowls top with parmesan cheese.