1tablespoonflour dissolved in 1 tablespoon cool water
Salt and freshly ground black pepperto taste
Sliced sautéed mushrooms and fresh thymefor garnish
Roughly chop the fresh mushrooms, then pulse them in batches in a food processor to finely chop them before measuring. Remove all fresh mushrooms from the food processor, and place in a medium bowl or a 2-cup Pyrex measuring cup, and set aside.
Pulse dried mushrooms into a fine chop, in the food processor. Set aside.
In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until onion is soft and starting to brown, about 15 minutes, stirring occasionally. If onion starts cooking too quickly, add a little water to the pan to slow the cooking.
Add in chopped fresh mushrooms, thyme, and soy sauce. Cook over medium heat for 5-10 minutes, or until the moisture from the mushrooms disappears.
Add broth, bay leaf, and finely chopped dried mushrooms. Bring to a boil, reduce heat and simmer for 10 minutes.
Add diluted flour and remaining 1 tablespoon oil to the soup, and stir until the mixture thickens. Add milk, and heat through, about 5-10 more minutes on low heat. Remove bay leaf, and season with salt and pepper to taste. Garnish with mushroom slices and fresh thyme as desired.