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.

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.

Step 3

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

Step 4

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