Light Mushroom and Spinach Soup


1 tsp EVOO
1/2 yellow onion, chopped
8 oz. button mushrooms, sliced
2 cloves garlic, minced
2 cups low sodium chicken stock
1/2 cup skim milk
3 oz. fresh spinach leaves (2 handfuls or 1/2 small bag baby spinach), stems removed
kosher salt, to taste
black pepper, to taste
dash of garlic powder
pinch of dried thyme, or 1 stem fresh thyme

In a medium sauce pan over medium heat, add olive oil.  Add onions and sprinkle with kosher salt and black pepper.  Let them saute while you slice the mushrooms.  Add the mushrooms and garlic to the pan, stir, and cover.  This will help them cook without burning since you are using very little oil.  It also creates this amazing mushroom stock that will add lots of flavor.  When the mushrooms have softened, remove the lid and add the chicken stock, milk, spinach, thyme, and garlic powder.  Bring to a boil, lower heat and let simmer for 10 minutes.  Taste and adjust seasonings.  Enjoy!