Cream of Mushroom Soup with Roasted Garlic

In the future, check to see if your workplace has coffee available. If there is, then chances are there's also creamer. In a pinch, half-and-half can be substituted for milk in recipes that don't specifically call for skim. You may have to crack open a bunch of those little plastic half-and-half cups but it'll be worth it when your soup doesn't taste like shit.

If there's only non-dairy creamer, such as Coffee Mate, put several tablespoonfuls in a seperate cup and slowly add water while stirring until it reaches the approximate consistency of milk. Then slowly stir the mixture into your soup - don't just dump it, you want to make sure it's blended evenly because it came from a powder.

If none of these are options, then water will work but...yuck. Anyhow, make sure the microwave is set to a lower power before you cook a cream-based soup. Microwaves work by accelerating the water molecules in food and you're also doing this to the cream, so if you heat it too fast and too long, you'll get a thicker, nasty mess. You could theoretically offset this by adding more water but that'll ruin the flavor any way you handle it. Cream-based soups just aren't meant for microwaves, no matter how they're marketed.

If you bring soup again, try a soup made with tomato or beef stock. They're much more microwave friendly and rarely require outside ingredients (besides salt).

Jam it back in, in the dark.