Bring a large pot of water to boil. Next, clean and cut the mushrooms into small pieces and boil them for 15 minutes. Drain, rinse, and set them aside.
In a large soup pot over medium heat, sauté the onions with 2 tablespoons of cooking oil until soft and translucent (about 7-10 minutes). Add in the mushrooms and carrots and sauté until the carrots soften.
Add the water to the skillet, followed by the potatoes and bay leaves.
Season the mixture with the Better Than Bouillon Beef Base, salt, and pepper. Boil until the potatoes are soft. Serve hot and enjoy!