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Soak dried mushrooms in 1 cup warm water for 1 hour. Drain, reserving the water.
Melt butter in a large pot over medium heat. Add onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add cremini, button and the reconstituted mushrooms. Cook, stirring occasionally, until starting to brown, about 5 minutes. Remove from heat.
Sprinkle flour over the mushroom mixture and stir to coat. Add bouillon mixture, wine and the reserved mushroom soaking liquid. Bring to a slow boil over medium-high heat. Add Worcestershire, bay leaf, thyme and pepper. Reduce heat to maintain a simmer; cook, stirring occasionally, for 1 hour.
Meanwhile, cook pasta (if using) according to package directions. Drain.
Before serving, stir cream into the soup and season with more pepper to taste. Serve over the pasta (or barley).