Heat 3 oz of oil in an 8 qt pot, then add Cremini, thyme and the rough chopped Portabella stem. Sauté on med-high heat until the mushrooms start to brown, the pot should start to look almost dry, then add a pinch of salt. Add the onions, leeks, celery, and garlic and cook until you can really smell them. Deglaze with the wine and continue cooking until it has reduced by half. Add Porcini, Porcini water, rough chopped Portabella, and potato, stir to combine. Add additional water, enough to cover everything by about a half inch. Add a pinch of salt and pepper, bring to a boil, then reduce to a simmer and cook until potatoes are done.