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Ingredients

• 2 U bay leaves
• 1 tbsp butter
• 2 tbsp fresh thyme
• 4 U garlic cloves, minced
• 1 cup canned evaporated nonfat milk
• 1/16 tsp. nutmeg
• 1 tsp olive oil
• Salt and pepper
• 1 cup skim milk
• 2 cups vegetable broth
• 4 cups mushrooms, minced (I used white, baby bella, and crimini)
• 1/2 tbsp Worcestershire sauce

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Ready In 40 Minutes

Servings: 1

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Cooking Instructions

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Step 1

• Warm a large soup pot over medium heat and add the olive oil and butter. Once melted, add the garlic and saute for 3-4 minutes until fragrant.
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• EQUIPMENT:
  
• Length: 4 minutes

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Step 2

• Add the mushrooms, thyme, bay leaves, and Worcestershire sauce. Cook for about 15 minutes or until the mushrooms are cooked through and lose most of their moisture.
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• Length: 15 minutes

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Step 3

• Add the vegetable stock and bring to a simmer. Cook for 10 minutes.
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• Length: 10 minutes

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Step 4

• Add the nutmeg and season with salt and pepper to taste. If you want a thicker soup, stir in the corn starch mixed with equal parts cold water at this point.
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Step 5

• Add the evaporated milk and skim milk. Bring to a simmer. This soup freezes great so consider making extra batches for later.
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