2 tbsp coconut oil or avocado oil
2 medium onions diced
1 ½-2 pounds assorted mushrooms cut into bite sized pieces (portabella, shitake, button or other mushrooms)
2 cups vegetable or bone broth (I used 1 pkg Bone Brewhouse instant chicken broth – wild mushroom in 2 cups hot water)
1 x 15oz can coconut milk – full fat
5 sprigs fresh thyme or 1 tbsp dried and extra for garnishing
Salt and pepper to taste
In a soup pot, melt coconut oil over medium-high heat. Add onion and sauté 5-8 minutes or until translucent. Add assorted mushrooms and sauté for 8-15 minutes until browned. Add 1 cup broth.
Place half the mushrooms and onion into blender. Add 1 can coconut milk to blender and blend until smooth. Add blended mushrooms, remaining coconut milk and 1-2 cups stock into pot. Add more stock if soup is too thick for your liking. Add the other half of mushrooms and onions to the pot. Season soup with thyme leaves, salt and pepper and simmer soup over medium-low heat for 10 minutes.
*For a stronger mushroom flavor, let the soup sit overnight.
