Mushroom-leek Soup

2 leeks, washed and sliced thinly (save stems for making veg stock)
2 cloves garlic, sliced
As many mushrooms as you like, sliced thinly 5-6 cups vegetable stock herbs

Saute the garlic and leeks in a bit of olive oil until soft. Add mushrooms, a little water, and some white wine. Cover and cook mushrooms until soft but not mushy. Throw in herbs (basil, rosemary, etc.). Add water or vegetable stock and cook until flavors are blended. S+p to taste.

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