In a large soup pot, combine 6 cups stock and 1 cup water. Add the bay leaf and 1 tsp dried thyme. Bring to a gentle simmer over medium heat, then reduce heat to low to keep warm while you prepare the vegetables (do not boil vigorously).

Aromatics & Flavoring

Heat 2 tbs olive oil and 1 tbs butter in a separate large skillet or the same soup pot over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant, then add the diced carrot and celery. Cook, stirring, for 4–5 minutes until they begin to soften.

Vegetables & Proteins (Daily Variation)

Add the diced potato and sliced mushrooms (or your chosen daily vegetable/protein). Cook with the aromatics for 3–4 minutes to combine flavors.

Transfer the aromatic-vegetable mixture into the simmering stock. Increase heat slightly to bring to a gentle simmer. Simmer until potatoes are fork-tender and vegetables are cooked through, about 12–15 minutes. If using beans or legumes, simmer until heated through; if using cooked shredded chicken, add during the last 5 minutes to heat through.

Herbs & Finishes

Taste the soup and season with 1 tsp salt and 1 tsp freshly ground black pepper, adjusting to taste. Stir in 2 tbs chopped fresh parsley and 1 tbs fresh lemon juice to brighten the flavors. Add 1/4 tsp red pepper flakes if you want heat.

Remove and discard the bay leaf. If you prefer a creamier texture: use an immersion blender to purée 1/3 of the soup directly in the pot, or transfer a portion to a blender, then return to the pot and stir to combine.

Optional Garnishes

Ladle soup into bowls. Sprinkle with 2 tbs grated Parmesan if using and additional chopped parsley. Serve with crusty bread slices on the side.