Prep your vegetables. Slice the mushrooms, peel and slice the carrots, dice the onion and celery, and mince the garlic. Keep everything in similar bite-sized pieces so they cook evenly.

Heat the pot. Place a large soup pot over medium heat. Add olive oil or butter and let it warm until shimmering.

Sweat the aromatics. Add onion and celery with a pinch of salt. Cook 5 to 7 minutes, stirring occasionally, until the onions look translucent and smell sweet.

Add the mushrooms. Toss in the sliced mushrooms with another small pinch of salt. Let them cook undisturbed for 2 to 3 minutes to get a little color, then stir. Continue cooking 5 to 8 minutes until they release their moisture and it mostly cooks off.

Stir in carrots and garlic. Add the carrots and garlic. Cook 1 to 2 minutes until the garlic is fragrant but not browned.

Season and deglaze. Sprinkle in thyme and add the bay leaf. Pour in a teaspoon of soy sauce to deepen the savory flavor. If the bottom is browning, splash a little broth to loosen any bits.

Add the broth. Pour in the remaining broth, stir, and bring to a gentle boil. Reduce to a simmer and cook 15 to 20 minutes, until the carrots are tender but not mushy.

Taste and adjust. Remove the bay leaf. Taste the soup and adjust with salt and pepper. If it tastes flat, add another small splash of soy sauce or a squeeze of lemon.

Choose your texture. Keep it brothy for a light, rustic feel, or blend part of the soup with an immersion blender for a creamier body. You can also stir in a splash of cream or coconut milk at the end for richness.

Finish and serve. Ladle into bowls and top with chopped parsley and fresh cracked pepper. Add a wedge of lemon on the side if you like a brighter finish.