Place your Dutch oven over medium-high heat and add 2 tbsp of olive oil. Once hot, add halved cremini mushrooms in a single layer. Cook undisturbed for 3-4 minutes to develop a dark crust. Stir once, cook 2 more minutes, then remove to a plate.

Lower heat to medium, add remaining 1 tbsp olive oil. Toss in chopped onions and thick carrot rounds. Cook for 5-7 minutes until onions become translucent.

Add the chunks of Yukon gold potatoes and minced garlic. Sprinkle in dried thyme, dried rosemary, kosher salt, and black pepper. Stir constantly for 60 seconds until fragrant.

Create a clearing in the center, drop in the tomato paste. Let it cook directly on the hot surface for 2 minutes until it darkens to a rusty brick tone, then stir it into the vegetables.

Add the butter to the pot, letting it melt. Sprinkle the all-purpose flour evenly over the vegetables. Stir vigorously and cook for 2 full minutes to toast the flour.

Slowly pour in 1 cup of vegetable broth while scraping the bottom to lift the fond. Add the remaining 3 cups of broth and soy sauce. Bring to a boil, reduce to a low simmer, cover tightly, and cook for 25-30 minutes until potatoes are tender.

Remove the lid, stir the sauteed mushrooms back into the pot. Simmer uncovered for 5 minutes. Adjust seasoning. Ladle into dark ceramic bowls and garnish heavily with freshly chopped parsley.