A super mushroomy soup that's easy to make.
Slice the carrots and celery thinly (I used a mandolin but be careful with your fingers!). Finely chop the onion.
Heat olive oil in a soup pot. Add the onions and saute for about 2 minutes. Add the celery and carrots and saute for about 2 minutes.
Pour the stock into the pot along with the mushrooms, bay leaf, and thyme. Bring the soup to a boil then reduce heat to low and cover.
Cook for 40 minutes. Stir in the cream of mushroom soup and heat through. Adjust the salt and add pepper if desired.