A really simple mushroom soup recipe - make it extra special by using wild mushrooms.
Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened. Add the mushrooms and thyme and cook on high for 2-3 minutes.
Pour over the stock and cook for 5 minutes.
Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth.
Divide between four bowls and serve.
