Make your own mushroom potato soup that is good enough to eat anytime!

Ingredients
1 cup dried mushrooms
2 tablespoons extra virgin olive oil
1 pound fresh shitake mushrooms, stemmed and chopped
2 medium carrots, sliced
1 onion, diced
3 potatoes, peeled and diced
Salt and pepper to taste
1 bayleaf

Soak the dried mushrooms in 3 cups of very hot water.
Put the olive oil in a medium saucepan and turn the heat to medium-high. Add the shitakes, carrots and onion, and cook, until they begin to brown. About ten minutes. Add the potatoes and continue to cook, stirring, until they begin to brown. Sprinkle with salt and pepper to your tastes. Remove the mushrooms from the water, do not discard the liquid, but do discard any hard bits.
Add the mushrooms to the pot and cook, for about a minute. Add the bay leaf, the mushroom water, and 3 cups more water. Bring to a boil, then lower the heat to a simmer; cook until the potatoes are very tender. Taste and add more salt and pepper if necessary.
Serve hot or cover and refrigerate for up to a day before reheating, adding extra water to thin the soup if necessary.
There you go! Gorgeous mushroom potato soup!