If you're using dried mushrooms, soak them in 1cup water for 30 mins. Or follow the instructions on your package. Make sure you don't throw out the water from the soaking mushrooms, as you'll use this in your soup! 

Dice your carrot, leeks, celery, shallots and/or onions. 

Add your olive oil to your dutch oven or pot and heat up without smoking. Add the leek, onion, carrots, celery, and shallot. Give it a cook stir so everything is coated in the oil and let everything cook down until it's soft, about 10 minutes.  

Drain the dried mushrooms and reserve the liquid to add to your soup in a few minutes. Rough chop all of your mushrooms and add them to a soup pot. Cook for another 5-10 minutes

Add the cup of liquid from the soaked mushrooms, your choice of broth, tamari or coconut aminos, and a bay leaf. 

Now turn up your heat and bring everything up to a boil. Once it has a good rolling boil, reduce the heat to low. Let it simmer for about 30 minutes.

Add your thyme, rosemary, salt and pepper. 

If you have a hand blender (immersion blender), blend it up right in the pot. If not, use a standard blender to blend everything. You can do this in batches if you have a lot of soup.

Once everything is blended, put it back on the heat in the soup pot and simmer for an extra 5 minutes or so. Season with salt and pepper to taste, if needed.