I love soup. I could eat soup at least once a day, everyday. This is a wonderfully flavored soup, that can be used as a sauce is thickened more or thinned out more for a lunch. I love this as a thinned out soup, but have used in place of condensed mushroom soup many times.

I wish smells could be displayed on screen as pictures. This picture does not do this soup justice.

Mushroom Soup

5 portabella mushroom caps, chopped into small bits
2 tsp Worchestershire sauce
4 garlic cloves, minced
1 tbsp butter
1 tbsp olive oil
2 cups water
1 tsp Orrington Chicken Base
1 tsp dried thyme
1 bay leaf
1 cup 2% milk
1 tbsp all purpose flour
Salt & pepper to taste

Heat olive oil and butter in a large sauce pan. Saute minced garlic for about 30 seconds. Add in mushrooms, thyme, bay leaf and Worchestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.
Add in 2 cups of water and 1 tsp chicken base, stir occasionally until the broth comes to a boil. Reduce heat and simmer for 10 minutes.

Whisk flour with milk. Pour over mushroom mixture and bring to a simmer. Salt & pepper to taste. If you want to add a dash of nutmeg on top, it is a great addition.

Garnish with fresh parsley or thyme if you have them.