Here's the recipe:
about 2 cups fresh mushrooms - cleaned and chopped finely (I used a a 10 oz. package of Baby Bella mushrooms and an 8 oz. "box" of the regular white mushrooms)
1 tbsp olive oil
3 cloves garlic - chopped or minced (I used a garlic press because I hate getting my fingers stinky)
1 tbsp butter
1 tbsp chopped fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 tsp Worcestershire sauce
1 cup vegetable stock
1 tbsp flour dissolved in 1 tbsp water (for thicker soup, you may want to increase the flour by another Tbsp)
Salt to taste (I used at least 1 tsp.)
1/2 cup heavy cream
1/2 cup milk
1/4 tsp nutmeg
Freshly ground black pepper to taste
1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.
2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes covered.
4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt, pepper and nutmeg. Taste and adjust seasoning.
5. Add milk and heavy cream, and bring to a simmer.