Instructions: Bring water and porcini to boil in small saucepan. Reduce heat to medium-low; simmer until liquid us reduced to 3/4 cup, about 25 minutes.

Using slotted spoon, transfer porcini to cutting board. Coarsely chop porcini. Transfer to bowl and reserve. Strain liquid into 2-cup measuring cup, leaving any sandy residue behind. Add 3/4 cup milk to porcini liquid; reserve.

Cook potatoes in large pot of boiling salted water until very tender, about 20 minutes. Drain. Transfer potatoes to large bowl. Add 3/4 cup milk and 5 tablespoons butter. Using electric mixer, beat until smooth. Season with salt and pepper.

Cook beans and carrots in large pot of boiling salted water 3 minutes. Add corn; boil until all vegetables are tender, about 3 minutes longer. Drain.

Preheat oven to 400#161#F. Butter eight 1-1/4-cup custard cups. Melt 3 tablespoons butter in large skillet over medium heat. Add onions; saute until golden, about 8 minutes. Stir in sliced mushrooms and porcini. Cover and cook 5 minutes. Uncover; cook until almost all liquid is absorbed, about 6 minutes. Add flour; stir 2 minutes. Stir in soy sauce, thyme and porcini liquid. Bring to boil, stirring. Reduce heat; simmer to thicken sauce, about 2 minutes. Stir in vegetables. Divide among custard cups.

Spoon potatoes over; smooth tops. Bake until golden, about 15 minutes.

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