Ingredients (this makes enough for 2 people):
-1 Tbs extra virgin olive oil
-1 Tbs butter
-3 garlic cloves, minced
-8 oz button mushrooms (or any variety you like), finely chopped
-1 tsp dried thyme
-1 bay leaf
-1 tsp Worcestershire sauce
-1 cup chicken stock
-1 Tbs flour
-2 Tbs water
-dash of nutmeg
-salt and pepper, to taste
-2 cups milk (whole or 2%)
-chopped chives, for garnish
Heat oil in large sauce pan. Add butter and let melt. Add the garlic and saute for about 30 seconds. Add the mushrooms, thyme, bay leaf and Worcestershire sauce.
Cover and cook over medium heat for 5 minutes.
Stir in the chicken broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
In a small bowl, mix the flour with the 2 Tbs water, until a smooth paste forms. Add mixture to soup and stir constantly for a few minutes, until soup thickens.
Season with nutmeg, salt and pepper. Stir in the milk and simmer for 5 more minutes.
Remove bay leaf, ladle into bowl, garnish with chopped chives and enjoy!