1 tablespoon olive oil

1 teaspoon unsalted butter

1 cup finely chopped shallots

2 cloves garlic, minced

2 cups thinly sliced button mushrooms

2 cups thinly sliced mixed fresh wild mushrooms

2 tablespoons unbleached all-purpose flour

5 cups water

3 teaspoons Minor's Low Sodium Chicken Base

½ cup instant nonfat dry milk

Optional: Freshly ground nutmeg

Optional: Freshly ground black pepper

¼ cup chopped fresh parsley

• In a large, heavy nonstick skillet, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic; cook, stirring, for 1 minute. Add the mushrooms; sauté until the mushrooms become soft and most of the mushroom liquid is evaporated, about 8 minutes.

• Sprinkle flour over the mushroom mixture and stir well to make a roux, cooking for about 2 minutes.

• Gradually whisk in the water. Raise the temperature and bring to a boil. Whisk in the chicken base until dissolved.

• Reduce heat and simmer for about 20 minutes, stirring frequently.

• Whisk in the nonfat dry milk until dissolved.

• Ladle into soup bowls and garnish with freshly ground nutmeg, pepper, and chopped parsley.