Heat oil on medium heat in a large ( 4L/16 cup) pot.

Cook garlic and thyme for 5 minutes, until wilted.

Add mushrooms, cook on medium heat for 5-7 minutes until mushrooms have cooked down.

Add stock, bring to a boil, cover, lower heat and cook for 20 minutes.

Puree in blender.

Return to pot.

Stir in can of Carnation® and heat soup.

Taste and adjust salt if necessary.

Note:

Put your own spin on the classic by adding 3 chopped leeks. Don’t forget to chop off the dark green tops on the leeks as they can have a very bitter taste.

If your household isn’t a huge fan of mushrooms, you can very easily turn this recipe into Cream of Leek soup by removing the mushrooms and adding a couple of potatoes to the pot!