1. In a large soup pot, heat olive oil over medium heat. Add the carrots, onions, leeks, and celery and cook until tender.
2. Stir in thyme and mushrooms and cook.
3. Add vegetables stalk or chicken stalk and season with salt and pepper. Cover the lid and let it simmer.
4. When the mushrooms are cooked through, cool it and puree it in a blender.
5. Garnish it with chives and add some olive oil. Serve it hot.