1 cup chopped onion
1 cup chopped mushrooms
1/2 - 3/4 cup thinly sliched carrots
2 tsp chopped garlic
1 bay leaf
1 can (3-4 oz?) baby clams
2 cups veggie or chicken broth
1 - 1-1/2 cups milk
1 tbsp cornstarch
salt and pepper to taste

Sautee onion, mushrooms, and carrots until tender. Add garlic and bay leaf. Combine a small amount of cold milk and the cornstarch, and set aside. Add remaining milk, broth and clams (I drained, but you needn't if you like the broth). When soup comes to a simmer, add cornstarch mixture. Simmer or slow boil for about 5 min. Salt and pepper to taste.

I like this topped with a little bit of cold, diced tomato or cold, diced jalapeno.

If you like, add some frozen corn to the soup for some more veggie yummies!