Veggie Soup

This is a variation of the "Baba Yaga Cabbage Soup" I posted a while back, though this one is richer and heartier (thanks to some potatoes), and the flavor is much more robust. My mother got me an immersion blender and I have been dying to try it out -- thus, this soup was born today (its other parent was me wanting to get rid of a bunch of vegetables and use the dried shitake mushrooms in my pantry). There is finally an autumn nip in the air here, and it has begun raining so naturally all I want to do is make and eat soup. This one is so cozy, and quite rich despite its lack of dairy.

1 half head green cabbage
4 celery ribs(leaves and all), chopped
3 carrots, chopped
1 bunch green onions, chopped
2 Yukon Gold potatoes - diced
2 cups crimini mushrooms, sliced
4 or 5 dried shitake mushrooms, re hydrated and sliced
1 28 oz. can tomatoes - diced, pureed, whole, crushed, whatever -- the blender will take care of it
1 teaspoon olive oil
4 sprigs of thyme
sea salt and pepper
1 tablespoon dried dill
1/2 teaspoon ground mustard
1/2 tablespoon garlic powder

Chop the green onions and begin to saute with the olive oil in a large pot. Chop and add the carrots, potatoes, celery and mushrooms. Add the cabbage and then the spices (just throw the sprigs of thyme in). Use a lot of salt! Mix everything around and let it saute for a few more minutes, to bring the flavors together. Then, add the tomatoes and re-fill the can with water and pour that in as well. Simmer for at least 45 minutes and then blend (either with an immersion blender or in a regular one in batches). Garnish with a sprig of thyme or fresh dill, drizzle with olive oil and serve.