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Mushroom Soup

Kristen Mccaffrey
  • 40 minutes
  • Serves 4

INGREDIENTS

4

garlic cloves, minced

1 tbsp

butter

1 tsp

olive oil

4 cups

mushrooms, minced (I used white, baby bella, and crimini)

2 tbsp

fresh thyme

2

bay leaves

1/2 tbsp

Worcestershire sauce

2 cups

vegetable broth

1 cup

canned evaporated nonfat milk

1 cup

skim milk

1/16 tsp

nutmeg

Salt and pepper