1 1/2 lbs. mushrooms, sliced
1 cup onions: chopped
3 tablespoons butter
8 cups beef stock
8 cups water and 4 beef bouillon cubes
4 carrots, peeled and sliced
1/2 teaspoon thyme
1 teaspoon salt (add more, to taste)
1/2 teaspoon black pepper (add more, to taste)

In a large pot, saute the mushrooms and onions in butter. Add the carrots, thyme and beef stock or water and bouillon to the pot. Bring to a boil. Cover and simmer for one our. Season with salt and pepper. Heat to boiling and then serve.