1/4 pound garlic
1 onion — chopped
8 ounces white mushrooms — sliced
4 shallots — chopped
2 quarts heavy cream
1 cup brandy
4 sprigs thyme
1 quart water
6 ounces butter
1 pound Shiitake Mushrooms, sliced thin — reserve stems
Melt butter in a heavy saucepan. Add the onions, shallots, garlic, Shiitake stems, white mushrooms, and saute for about one hour.
Add the brandy and let boil for 30 seconds then add 1/2 the water and bring to a simmer.
Add the heavy cream slowly, stirring it in. The total temperature should not be reduced much. Simmer for about 20 minutes, adjust consistency.
Strain, season, and add Shiitake mushrooms. Season again and serve.