Creamy mushroom soup with truffle oil

500 g mushrooms 1 leek 1 garlic clove 2 tbsp olive oil 1 liter vegetable broth 100 ml heavy cream 1 tsp fresh thyme 30 ml white wine Salt Pepper ⅓ tsp truffle oil

To serve:

1 tsp olive oil 1 tsp heavy cream 1 tsp thyme Freshly ground black pepper