Sauté 2 cups of roughly chopped mushrooms, half a carrot (sliced), half a leek (roughly sliced) and 4 pods of garlic in 2 tablespoons of butter. When the mushrooms have shrivelled up, add salt and pepper to taste. Add a cup of chicken stock or water and a spoon of stock powder, simmer for 2 min, then transfer contents to a blender and blend. Move the contents back into the pan; add another cup of water and a half cup of cream. Grate a little fresh parmesan into the soup. Simmer (and add water) until happy with the consistency. Serve piping hot with crispy toast, and watch the rain from the safety of your couch!
