Finely dice carrots, celery and onions, and add to large saute pan.
Add 16 ounces of vegetable broth to pan and simmer until vegetables become tender (approximately 12 minutes)
Add the thyme and give it a good stir
Gradually add the chopped mushrooms, stirring with the simmered vegetables and broth until they start to cook down and turn the soup base a rich brown.
Continue adding the remaining mushrooms and gradually add the remaining 16 ounces of broth.
Simmer entire contents for 15 minutes longer, then remove from heat.
Add all contents, plus the bone broth and traditional broth (32 ounces total), to a large pot and simmer on low for one hour.
Recipe Notes
Serve immediately. Leftovers will keep refrigerated for several days (this recipe also freezes well).