In a 3 qt sauce pot add the water and bring to a boil, add the dried mushroom package and take pot off heat and let the dried mushrooms steep for about 15 minutes. While that is steeping heat up a large sauté pan to med high heat. Add 2 TBS of olive oil and the reserved fresh shitakes and sauté until well browned and crispy, remove from pan and place on a paper towel to drain.

To the same pan add 2 to 3 tablespoons of olive oil and add the shallots and sauté for 2-3 minutes until starting to get tender. Add the crushed garlic and cook another minute. Next add cremini and wild mushroom packs to the pan and cook until very tender and starting to brown nicely. Deglase the pan with the white wine and cook until the wine has mostly evaporated.  Take off heat and let cool some.

 Next strain the dry mushrooms that have steeped and reserve the liquid.

In a blender, add the sautéed fresh mushrooms and steeped mushrooms and add the mushroom water that you steeped the dried mushrooms in and 1 Cup of the stock. CAUTION: contents will be hot so place the lid on the blender WITHOUT the plastic hole cap. Place a dry towel over the hole and start the pulse the blender a few times to get it started and then blend on low until smooth. While blending remove the towel and if contents are too thick add the remaining stock until you reach the thickness you prefer. Then add the culinary coconut milk (it will not make the soup taste like coconut). Stop the blender and add Salt and pepper to taste and blend to mix.