In a skillet saute, with Earth Balance (or butter if not preparing vegan), the garlic, onion, celery, carrots, and leek (until tender). Be sure to season to taste with salt and pepper.
Add both varieties of mushrooms and continue to saute for 5 minutes.
Add the vegetables to your pot of broth and heat through.
Season with your paprika, garlic salt, black pepper, basil, and thyme.
To the finished broth add 1 cup of cooked spaghetti (or rice) chopped into bite sized pieces.
Notes
You can change the amounts of the seasonings to your liking which is what is so handy about a vegetable soup (you can make it as spicy or mild as you like).