Not too much prep for this soup. Just chop up the onion, slice the carrots into ¼ inch thick pieces, trim and halve the green beens. Slice the mushrooms into ¼ inch pieces, chop the potatoes into ⅛'s or ¼'s depending on their size and chop the parsley. Now you are ready to put it all together.
Heat butter and oil on medium high in a soup pot. Sauté onion, carrot, green beans for 3-4 minutes.
Add mushrooms and cook for another 2 minutes.
Add chicken stock and water, potatoes, and season with salt & pepper.
Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes)
Add parsley just before the potatoes are cooked.
Season to taste and serve.