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Servings: 4

Weight Watcher Smart Points: 14

Preparation Time: 10 Minutes

Cooking Time: 25 Minutes

Ready In: 35 Minutes


  • 3 bay leaves
  • 2 Tablespoons butter
  • 2 cups chicken stock
  • 2 tablespoons cornstarch dissolved in 2 Tablespoons water
  • 2 Tablespoons chopped fresh thyme or 1 teaspoon dried thyme
  • 6 cloves garlic, minced
  • ½ cup heavy cream
  • 16 oz. mixed fresh mushrooms, some diced finely and others left in larger pieces
  • Dash nutmeg
  • 2 Tablespoons olive oil
  • Salt and pepper to taste
  • 1½ cups whole milk
  • 2 teaspoons Worcestershire sauce


  1. Heat oil in a large sauce pan over medium heat
  2. Add butter and allow to melt
  3. Add garlic and saute until fragrant, about one minute.Add in chopped mushrooms, thyme, bay leaf, and worcestershire
  4. Cook over medium heat for about 5 minutes, or until the moisture from the mushrooms is gone.Add chicken broth and turn heat up to medium high
  5. Bring mixture to a boil, stirring occasionally
  6. Reduce heat to medium low and simmer for about 10 minutes.Stir in diluted cornstarch
  7. Keep the mixture at a steady simmer, stirring constantly, while mixture thickens.Stir in milk and heavy cream and bring back to a simmer
  8. Taste then season with salt, pepper, and a bit of nutmeg
  9. If the mixture is too thin (mine was at this point), dilute another tablespoon of cornstarch in a bit of water and stir it in, again allowing the mixture to thicken as it simmers.Remove from heat and serve immediately
  10. Like most cream soups, this will develop a skin as it cools, so it’s best to get it to your bowls and your bellies as soon as possible!

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