Steam the potato cubes for 20 minutes until they are tender and set them aside.

Place olive oil and a knob of butter into a heavy based pan over a medium heat.

When the butter stops foaming add the sliced leek, stir to coat.

Pour in white wine, bring to boil and then lower heat and simmer for 8 minutes or until tender.

Add the sliced mushrooms, stir through and cook for 5 minutes till they have softened.

Add in the cooked potato cubes and stir through everything.

Pour in the hot stock and stir everything through.

Season with salt and freshly ground pepper.

Bring to the boil and then lower to simmer, covered, cooking for 25-30 minutes.

Meanwhile, prepare the extra mushrooms for garnishing the soup.

In a shallow fry pan add 1 Tblsp of Extra Virgin Olive Oil and a small knob of butter.

When the butter foams add the crushed clove of garlic and cook gently for a minute or two stirring till the garlic becomes lightly golden, so that it does not burn.

Set a timer for 3 minutes.

Put the mushrooms and chopped parsley, in a single layer, into the saucepan and start the timer.

Sprinkle with freshly ground pepper.

Stir the mushrooms around the pan to cover them with the oil and infuse with the flavour of garlic.

Most important, stop when the three minutes are up, set aside the cooked mushrooms in a single layer on a plate to cool.

After the cooking time is up, and using a slotted spoon, transfer the vegetables to large jug with some of the cooking stock and blend with an immersion stick blender.

Make the soup as creamy as you prefer. For a really creamy soup pass the blended vegetables further through a sieve. Add the liquid to the vegetables gradually to make the soup to a texture and thickness that you desire.

Garnish your soup with some of the cooked mushrooms you have set aside or make a really rich soup by stirring in a good dollop of the sauteed mushrooms.

Serve your mushroom soup with some crusty sourdough bread and a green salad.