300g or 2 cups fresh mushrooms – cleaned and chopped finely
1 T. olive oil
3-4 cloves garlic – chopped
1 T. butter
1/2 T. chopped fresh thyme or 1/4-1/2 teaspoon of Moroccan thyme
1 – 2 of  Turkish bay leaves
2 tsp. Worcestershire sauce
1 cup chicken or vegetable stock
1 T. flour dissolved in 1 T. water
Salt to taste
1/2 cup heavy cream
1/2 cup milk (skim milk is fine)
Dash Nutmeg
Freshly ground black pepper to taste
Fresh parsley or thyme for garnish

Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat.  Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears.  Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes. Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning.  Finally, add milk and heavy cream, and bring to a simmer. Turn heat off.  Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have them on hand.