(1) Sautee the mushroom and garlic in a little olive oil until softened.
(2) Add the mushrooms to the pan and cover with milk, add the stock cube, the parsley and thyme (chopped), and seasoning.
(3) Simmer until the mushrooms have softened through (a few minutes)
(4) Process the soup in a food processor or blender until it has reached the desired consistency, and return to the pan.
(5) Add a splash of cream and serve, preferably with some crusty bread and garnished with chives or spring onions.