Mushroom Soup

I made a quick soup with the things I happened to have in my refrigerator/pantry:

3 carrots, peeled and chopped
1 small onion, chopped
1/4 cup chopped bell peppers (I used green and yellow peppers)
2 tb olive oil (or butter, I'm trying not to be so buttery lately, but it would be good)
1 pound crimini mushrooms, chopped
5-6 dried morels or other dried wild mushrooms, hydrated for 10 minutes in 1 cup of warm water
1 cup white wine
1/4 tsp fresh thyme leaves
1 bay leaf
2 cups vegetable stock
reserved morel soaking water (1 cup)
1/4 cup sour cream
salt and pepper to taste

Saute the first three ingredients in the olive oil until the onions are softened. Stir in the mushrooms and continue to cook until the mushrooms begin to look shiny and soft (about four minutes). Pour in the white wine and cook until most of the liquid has cooked away. Add the bay and thyme leaves, then the vegetable stock and morel water. Bring to a boil, then simmer for about 10 minutes.

Remove the bay leaf. With an immersion blender, puree the soup. Whisk in sour cream and season to taste.