Mixed mushroom, butter bean and hazelnut soup

1 Lightly spray a large heavy-based saucepan with olive oil and heat over medium-high heat. Add leek and cook, stirring, for 2 minutes or until softened. Add garlic and cook, stirring, for 30 seconds or until fragrant. Add white and brown mushrooms and cook, stirring, for 3 minutes or until tender. Add enoki mushrooms and cook, stirring for 1 minute. Transfer mix to a bowl.

2 Add soup and 2 cups water to same pan and bring to the boil. Reduce heat to medium-low. Add quinoa and cook, stirring occasionally, for 8 minutes or until tender. Return mushroom mixture to pan. Add beans and cook, stirring for 2 minutes or until warmed through.

3 Divide soup among four bowls. Top with cheese, thyme and nuts. Serve seasoned with freshly ground black pepper.