1. Heat the oil in a deep sauce pan. Add the onion, carrot and celery and fry until soft and glassy.
2. Add the mushrooms, garlic and thyme and cook for 5 minutes on a medium heat.
3. Cover with 500ml of water and add the stock pot. Simmer for 15 minutes.
4. Remove from the heat and add Carnation® Evaporated Milk Blend until smooth and return to a slow heat.
Recipe courtesy of Carnation®