Ingredients:-
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
2 whole bay leaves
4 large carrots, peeled and sliced into 1/4-inch rounds
4 stalks celery, sliced 1/4 inch thick
2 cups of mushrooms, washed
3 large potatoes, peeled and cut into chunks
4 cups vegetable stock
4 cups water
Parsley to garnish
METHOD:-
In a large pot, add the onions and olive oil.  Sauté the onions over medium heat, stirring often, for 5 minutes.
Add the garlic and cook for two minutes.
Next, add the thyme, salt, ground black pepper, bay leaves, carrots, celery, and mushrooms.  Stir well to combine and place a lid on the pot.  Cook for 5 minutes.
Pour in the vegetable stock and the water. Stir well and place a lid back on the pot.  Reduce heat to medium-low and cook for 30 minutes, stirring occasionally.  
Next, add the potatoes.  Stir into the soup.  Cover and cook for 15 minutes.
Give the soup a quick stir. Cover and cook for another 15 minutes.  (At this point, once everything is stirred together, the vegetables should be just slightly covered with broth. If not, add just enough water to cover the veggies)
Place a lid on the pot and cook another 15 minutes, stirring every 5 minutes.
Check seasoning, garnish with parsley and serve piping hot with crusty bread.