Vegan Cream of Mushroom Soup

This soup just makes you feel good on the inside. All the creamy, tasty goodness of the mushrooms makes me feel comforted and ready for a good nap. I made this in preparation for the fall season and she is upon us!

2 TB vegetable oil
1/2 white onion, chopped
1/2 red onion, chopped
1 lbs white button mushrooms, sliced
3 garlic cloves, sliced
1 1/2 TB fresh thyme, chopped
1 can coconut milk
2 cups unsweetened almond milk
1/3 cup dried shiitake mushrooms
1 bay leaf
Hella cracked black pepper
Kosher salt to taste

Heat oil in a 4 quart pot on medium heat. Add onions when shimmering. Add a pinch of salt to bring out water in onions. Stir occasionally until onions get brown and caramelize, about 20 minutes. Add button mushrooms. Allow mushrooms to release their water and soften. When water starts to boil away, add sliced garlic, cook for 5 minutes. Reserve 1/2 cup of mushroom, onion, and garlic mixture. Add remaining ingredients except for salt and pepper. Simmer for 30 minutes. Puree soup smooth. Add in reserved mushrooms, onions, and garlic. Season with black pepper and salt. Serve on a cold day with crusty bread.