Put 1 cup dried mixed mushroom from Costco in 1 cup boiled water. Let it sit. Slice 1/2 a big yellow onion. Melt 1 Tbsp butter in a large skillet then add the onion. Mince 3 cloves garlic. Clean 8 fresh Crimini mushrooms, remove stems and chop them, slice caps. Add all the mushrooms and garlic to the skillet once the onion has passed, saving the juice from the rehydrated mushrooms for later. Add another Tbsp butter, salt, pepper to taste. Cook a few minutes, then deglaze with 1/2 cup red wine. Reduce the liquid, then add 2 Tbps of all purpose flour (careful to pass the flour through a sifter to avoid lumps). Cut heat, mix evenly, add to broth (below).
In parallel in a large saucepan boil 2 cups of vegetable broth with 6 cups water. Add content of the skillet when ready. Add 1 bay leaf. Add 1/3 cup uncooked rice. Add 1 Tbsp coconut oil (olive oil should do as well, I happen to have some coconut oil to use). Reduce heat to simmer. Cook 20 to 30 minutes, until rice is tender. Turn off the heat. Remove and discard the bay leaf. Add a tsp of dried parsley (fresh parsley is even better, but I did not have it today). Blend soup by batch, being careful of not letting the hot soup splash out of the blender.
If you are like me and like it over the top, you can add a bit of heavy cream to each bowl right before serving. But this is entirely optional.
Anthony Bourdain did a similar soup here: http://www.epicurious.com/recipes/food/views/Mushroom-Soup-231145
Note that I am not using chicken broth because it is impossible for me to find it Kosher / Halal. The rice and flour I am using makes the soup a lot creamier. I am using a third of the butter he is using.