Heat the avocado oil in a stockpot over medium heat. Add the mushrooms, onions, and garlic and sauté for 8 to 10 minutes, or until the mushrooms and onions have softened. Pour in the sherry, and simmer for 2 to 3 minutes until the liquid has mostly evaporated.
Add the broth and ricotta to a blender and blend on high until smooth, about 30 seconds.
Add the mushroom mix, salt, pepper, and thyme to the blender and pulse a few times until the mushrooms are bite-size. Pour the mixture back into the pot and simmer over medium heat until thickened, stirring frequently. Serve hot, or cool to room temperature and store in the refrigerator for 10 days.
Freeze for 6 months.
Keywords: paleo, Danielle Walker, gluten free, dairy free, mushrooms, against all grain, clean eating