Follow these steps for a successful, flavorful soup:

1. Heat the pot & sauté aromatics
   Place a large soup pot over medium heat and pour in the olive oil. Once shimmering, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften and onion turns translucent — about 5 minutes.

2. Add garlic, herbs & mushrooms
   Stir in the minced garlic, bay leaves, and fresh thyme. Then toss in both the white and cremini mushrooms. Sauté until the mushrooms release their juices, soften, and begin to brown — about 5 more minutes.

3. Add broth & bring to boil
   Pour in the vegetable broth, stirring to deglaze any bits on the bottom of the pot. Increase heat to bring the liquid to a gentle boil.

4. Stir in quinoa & simmer
   Once boiling, stir in the rinsed quinoa. Reduce the heat to low, cover (partially), and let it simmer for about 20 minutes, stirring occasionally. The quinoa will become tender and absorb flavor.

5. Finish & season
   After 20 minutes, check the quinoa for doneness. Remove and discard the bay leaves. Season with salt and freshly ground black pepper, to your preferred taste.

6. Serve
   Ladle the soup into bowls, garnish if desired (e.g. a sprig of thyme, a swirl of olive oil), and serve hot.

Tip: You can shred baby spinach or kale and stir it in at the end if you want a boost of greens.