• 1/2 pound fresh white mushrooms, coarsely chopped
• 1/2 pound fresh cremini mushrooms, coarsely chopped
• 3 cups reduces sodium chicken broth
• 2 onions, finely chopped
• 1 carrot, thinly sliced
• 1 celery stalk, finely chopped
• 1 cup evaporated fat free milk
• 1/4 cup finely chopped fresh parsley
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• Freshly ground pepper to taste

Combine 3 cups of the mushrooms with 1 1/2 cups of broth in a medium saucepan; bring to a boil.

Reduce heat and simmer, covered about twenty minutes. Transfer to a blender or food processor; puree, then return to the saucepan.

Meanwhile, spray a large nonstick saucepan with canola oil nonstick spray and set over medium heat. Add the onions, carrot, and celery.

Cook, stirring occasionally, until the vegetables are wilte, about 10 minutes.

Add the vegetable mix to the mushroom puree in the saucepan along with the milk and remaining broth; bring to a boil.

Reduce heat and simmer, stirring occasionally, about 10 minutes.

Add parsley thyme, marjoram and pepper; simmer about five minutes.