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Warm a large soup pot over medium heat and add the olive oil and butter. Once melted, add the garlic and saute for 3-4 minutes until fragrant.
Add the mushrooms, thyme, bay leaves, and Worcestershire sauce. Cook for about 15 minutes or until the mushrooms are cooked through and lose most of their moisture.
Add the vegetable stock and bring to a simmer. Cook for 10 minutes. Add the nutmeg and season with salt and pepper to taste. If you want a thicker soup, stir in the corn starch mixed with equal parts cold water at this point.
Add the evaporated milk and skim milk. Bring to a simmer. This soup freezes great so consider making extra batches for later.