Start off by quartering the mushrooms and onion. Slice the leek.
Pour some olive oil and the butter in a pot on medium heat. Add the mushrooms, the onion and the leek, along with the rosemary and thyme.
Leave for about 10 minutes. When tender, add in the wine. As soon as the wine evaporates add the vegetable stock and leave on low heat for about 50 minutes.
When the soup is ready remove the rosemary and blend to perfection.
In the meantime, pour some olive oil in a pan on medium heat. Until the pan heats up, slice the bruschetta and then slightly fry until golden on both sides. Spread the gorgonzola and garnish with thyme.
Serve in a bowl with the bruschetta, some thyme and lots and lots of love!