1. Wipe the mushrooms with a damp paper towel or cloth; do not wash them.
In a saucepan, add the olive oil and heat over medium heat. Add the leek and spring onions and sauté until translucent, for about 3-4 minutes. Add the garlic and stir for a few seconds until fragrant.
2. Finely chop all the mushrooms and add them to the saucepan. If the stems are tender, use them normally. Sauté very well until they take on color and all their moisture has evaporated.
3. Deglaze with the wine and let the alcohol evaporate. Add the hot water and bring the soup to a boil. Lower the heat, cover the saucepan, and simmer for thirty minutes.
Uncover, add the fresh thyme leaves, salt, black pepper, and a few chili flakes. Stir and let it boil for another 3-4 minutes. Serve the mushroom soup hot, drizzling with a few drops of white truffle oil and sprinkling with extra chili flakes, if desired.
