In a glass, place mushrooms and add arm water. Cover at the top.

Trim the leek and wash it. Use the soft white and green parts to add taste to your soup. You can utilize the leftovers later.

In a large skillet, boil the vegetables. Add the leek thick parts and bay leaves. Let it simmer.

Drain the water from the mushrooms and reserve broth.

Strain the mushroom stock to remove any extra particles.

Heat olive oil in a large saucepan. Add the veggies including carrots, chopped leek, and celery. Cook for some time until browned.

When the vegetable stock is simmering, remove the bay leaves and leek. Now add the mushrooms to your cooking pan.

To the saucepan add the potatoes, thyme, soy sauce, and rosemary.

Use the vegetable stock.

Cover and bring to simmer. Allow the simmering until the cooking of potatoes. Cook until the soup is creamy and thick. Also, whisk with a hand blender.

If you are not comfortable with the hand blend let it cool, and then blend in an electric blender.

Enhance the taste of your Soup by adding salt and pepper.

Pour into soup bowls and serve. Sprinkle thyme over the top for garnishing.

Serve to whoever you want.