1. In a large bowl, add the dried mushrooms and the water to cover the mushrooms. Add a dish on top to keep the mushrooms submerged. Soak for an hour or until the mushrooms are completely rehydrated. Pour the mushroom liquid through a sieve to catch any sediments and reserve 2 cups of the liquid. Set the drained mushrooms aside. 

2. Using an Instant pot, add the steaming trivet, and add enough water until it reaches the top of the trivet. Add the potatoes on top of the trivet. Close the lid and make sure the lid is on "sealing". Press the “steam button” and manually change the timer to 7 minutes. When the timer is up, turn the knob to "venting" and do a quick release. Open the lid and remove the potatoes. If you do not have an Instant Pot, boil the potatoes for about 20 minutes or until the potatoes are soft enough to pierce through easily.

3. Peel the potatoes and dice into roughly 2-inch cubes. Set aside. 

Cooking the vegetables and aromatics

1. In a large pot, turn the heat on medium-high, add oil and add all the sliced onions at once. Turn the heat to medium. Add the butter and stir occasionally. Cook for about 20 minutes until the onions are caramelized with the flesh semi-transparent. Add more butter as needed.

2. Add the minced garlic and cook for about a minute.

3. Add the rehydrated mushrooms into the pot and the parboiled diced potatoes and cook for about a minute. 

Stock time

1. Add the chicken stock, the reserved mushroom liquid, and the dried thyme. Simmer for at least 20 minutes or until the potatoes are soft enough to be blended.

2. Add a can of cream of mushroom soup with equal amounts of water. Simmer for about 5 minutes. Using a hand blender, blend the soup until smooth. 

3. Season with salt and black pepper. Taste and adjust seasoning or liquid levels for desired thickness. Serve and enjoy.