I make this soup every fall. It’s from the Millennium Cookbook. It’s basically leeks, garlic and carrots chopped and sauteed with three types of wild mushrooms. I used chanterelles, oyster mushrooms and “rovellons” (catalan). All this is cooked with Spanish paprika, thyme, nutmeg, and sea salt. Millennium uses vegetable broth but I just used water and it’s still good.