In a large stock pot, heat a drizzle of olive oil over medium heat for about 2 minutes. Add the finely chopped carrots, yellow onion, and minced garlic to the pot. Sauté them gently for 5–7 minutes until the onions become translucent and fragrant.

Pour in the chicken broth, beef broth, and water, stirring gently to combine all the ingredients. Increase the heat until the mixture begins to simmer, then reduce the heat back to a gentle simmer. Allow the soup to simmer uncovered for 45-60 minutes.

After simmering, carefully strain the broth through a fine mesh sieve or cheesecloth into another pot. Discard the solids.

Once the broth is strained, return it to the heat and stir in the soy sauce. Taste the broth and adjust with more soy sauce or a pinch of salt if needed.

In each serving bowl, neatly arrange a handful of sliced cremini mushrooms and a sprinkling of French fried onions.

Ladle the hot broth carefully over the toppings in each bowl and sprinkle freshly chopped green onions on top as a bright garnish.