• Heat 1 tsp olive oil in large saucepan set over medium heat; sauté 1 cup button mushrooms until lightly browned. Transfer to small bowl; set aside and keep warm.
• Add remaining olive oil to saucepan. Stir in leeks; cook over medium heat until beginning to wilt. Stir in remaining mushrooms; cook, stirring occasionally, until mushrooms begin to release liquid. Increase heat to high. Stir in wine; cook until liquid is reduced by two-thirds. Reduce heat to medium; cook, stirring occasionally for 5 minutes or until mushrooms are very soft. Remove from heat. Stir in 3 tbsp of the thyme.
• Using immersion blender, carefully purée mushroom mixture until vegetables are in very fine pieces. Pour in evaporated milk; purée until soup is smooth and has consistency of heavy cream. Season with salt and pepper to taste. Divide soup among four bowls. Top with reserved mushrooms and remaining thyme leaves. Serve immediately.

Tip: If soup is too thick, add more milk until desired consistency is reached.

Recipe provided by Chef Mary Ann Esposito