Trim and sweat the mushrooms - Remove and discard the stubby stems. Cut the mushrooms in half and slice each half from the center out in fan pattern, so that you have pie-shaped pieces. Add the mushrooms to a dry pan with a generous amount of salt and cook until the mushrooms release all of their liquid. Continue until a bit of the liquid evaporates. Strain the remaining liquid and set aside both the liquid and the cooked mushrooms.
Saute the veg - Melt the butter in the same pan that you cooked the mushrooms in. Add the onion, carrot, and celery and cook until very soft. You want the veg to add flavor but not much texture - you want the veg to melt into the broth.
Add the mushrooms - Add the minced garlic, cooked mushrooms, and thyme. Cook for 5 minutes on medium low heat.
Simmer - Add the water, mushroom broth, wine, stock, Worcestershire sauce, and scant red pepper flakes. Season with salt and pepper. Reduce to low an simmer for 30 minutes to an hour.
Finish and Serve - Stir in half and half. Taste and add more salt and pepper if needed.