Fry the Mushrooms

• In a large pot, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat.

• Add half the mushrooms, stir to coat, and let them cook until they release moisture and begin to caramelize. Avoid stirring too often — let them brown.

• Season lightly with salt and pepper near the end, then transfer to a bowl.

• Repeat the process with the remaining mushrooms using the same amount of butter and oil.

Build the Flavor Base

• Reduce heat to medium and melt the last tablespoon of butter.

• Add the diced leek, celery, and garlic. Sauté until softened and lightly golden.

• Stir in the thyme, beef bouillon cube, stock, and all the cooked mushrooms (reserve a few for garnish if you wish).

• Drop in the firm green part of the leek for extra flavor.

Simmer the Soup

• Bring to a gentle simmer, cover with a lid, and cook for 20–25 minutes until the vegetables are tender and the flavors have deepened.

Blend and Add Cream

• Remove the dark leek piece and discard.

• Use a hand blender to puree the soup until smooth and creamy.

• Stir in the heavy cream and check seasoning. Adjust with salt and pepper to taste.

• If you prefer a thinner soup, add a little more stock. For a thicker texture, simmer uncovered for a few minutes longer.

Make the Crostini

• Preheat the oven to 180°C / 350°F.

• Lightly oil both sides of the bread slices and bake for 5–6 minutes until they start to crisp.

• Remove, flip, and rub one side with the garlic clove.

• Sprinkle generously with gruyere and bake again until the cheese melts and turns golden.

Serve and Enjoy

• Ladle the hot soup into bowls.

• Garnish with a swirl of cream, a few sautéed mushrooms, black pepper, and parsley.

• Serve with warm garlic gruyere crostini for the ultimate comfort meal.