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Heat oil in a large Dutch oven over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in shallots, garlic paste and thyme; cook, stirring often, until the shallots are translucent and the mixture is fragrant, about 2 minutes. Add sherry; cook, stirring to release any browned bits, until mostly absorbed, 1 to 2 minutes.
Reserve ⅓ cup broth in a small measuring cup or bowl. Add the remaining 3 ⅔ cups broth, salt and pepper to the pot; bring to a boil over high heat.
Whisk cornstarch into the reserved broth until smooth. Pour the mixture into the boiling soup, whisking to incorporate. Cook, stirring constantly, until thickened, 30 to 45 seconds. Stir in cream and vinegar.
Transfer 1 cup of soup to a blender; blend until smooth, about 45 seconds (use caution when blending hot liquids). Stir the pureed soup back into the pot. Serve hot; garnish with cracked black pepper, if desired.