Cook mushrooms, onion and spices in the chicken broth until soft. Process half the soup in a blender or food processor until well pureed. Add back to soup. Shake together milk and cornstarch until dissolved. Cook and stir until thick. Stir into soup. Per Serving: 39 Calories, 1 g Protein, 0 g Total Fat, 0 g Saturated Fat, 0 g, Polyunsaturated Fat, 0 g Monounsaturated Fat, 6 g Carbohydrates, 0.4 g, Fiber, 18 mg Sodium, 69 mg Potassium, 0 mg Cholesterol