Heat the butter in a saucepan, and add the shallots and garlic. Sauté over medium heat for about 2 minutes. Add the flour, and stir well. Stir in the chicken broth, salt, and pepper, and bring to a boil.

Meanwhile, wash the white/crimini mushrooms, and cut them coarsely. (You should have about 7 cups). Add them to the saucepan with the dried tree ear mushroom. Bring back to a boil, reduce the heat to low, and cook, partially covered, for 30 minutes, removing the tree ear mushroom after 10 minutes. When it is cool enough to handle, remove and discard any tough roots from the tree ear, chop it coarsely, and set aside for use as a garnish. (You should have about 1/4 cup.)

Sauté the almonds in a small, nonstick saucepan over medium heat for 2 to 3 minutes, stirring often, until they are lightly toasted. Take them out of the pan immediately.

When the soup is cooked, emulsify it until smooth with a hand blender or in a food processor. At serving time, add the half and half to the soup and bring it back to a boil.

Serve hot with a garnish of the chopped tree ear mushroom, sliced almonds, and parsley.