Step 1

Soak dried mushrooms in 1 cup warm water for 1 hour. Drain, reserving the water.

Step 2

Melt butter in a large pot over medium heat. Add onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add cremini, button and the reconstituted mushrooms. Cook, stirring occasionally, until starting to brown, about 5 minutes. Remove from heat.

Step 3

Sprinkle flour over the mushroom mixture and stir to coat. Add bouillon mixture, wine and the reserved mushroom soaking liquid. Bring to a slow boil over medium-high heat. Add Worcestershire, bay leaf, thyme and pepper. Reduce heat to maintain a simmer; cook, stirring occasionally, for 1 hour.

Step 4

Meanwhile, cook pasta (if using) according to package directions. Drain.

Step 5

Before serving, stir cream into the soup and season with more pepper to taste. Serve over the pasta (or barley).