In a large soup pot on medium heat, saute the mushrooms with half the olive oil until shrunk and lightly browned. Remove from pot and set aside in a small bowl. In the same pot place the onions, garlic and rest of olive oil and saute until soft and caramelized. Add to the pot 5 cups of the water, bay leaf, red wine vinegar, soy sauce, sugar, lemon juice, cumin, thyme, all-spice, salt, pepper and coffee. Bring to a boil. Then add carrots and cover. Turn heat down to medium and cook carrots for about 15 minutes. Uncover, add potatoes and cook 20 minutes or until potatoes and carrots are done. Add peas and cook 5 to 8 minutes. Add mushrooms back to pot. Then, in a shaker jar, add the flour and the remaining 1/4 cup of water and shake together. Push vegetables to one side of the pan and stir this into the pot. Cook for about another 5 minutes until the liquid thickens.

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