Ingredients

The following ingredients have 4 Servings
  • 5 tablespoons olive oil, (divided)
  • 24 ounces fresh cremini mushrooms, (cleaned and sliced)
  • 1 medium onion, (diced)
  • 3 garlic cloves, (minced)
  • 1/2 cup dry white wine
  • 3 tablespoons all-purpose flour
  • 3 cups vegetable broth
  • 1 (14 ounce) can full fat coconut milk
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instruction

  • Coat the bottom of a large nonstick skillet with 2 tablespoons of olive oil.
  • Give the oil a minute to heat up, and then add some of the mushrooms to the skillet. Add only as many as you can fit without crowding, arranging them in an even layer.
  • Let the mushrooms cook for about 5 minutes, flip them, and cook them for about 5 minutes more, until tender and browned on both sides.
  • Remove the mushrooms from the skillet and transfer them to a plate.
  • Cook the remaining mushrooms in batches in the same manner, adding oil to the skillet as needed between batches, using up to 4 tablespoons total.
  • Coat the bottom of a large pot with the remaining tablespoon of oil and place it over medium heat.
  • Give the oil a minute to heat up, then add the onion.
  • Sweat the onion for about 5 minutes, until it becomes soft and translucent.
  • Add the garlic and continue cooking and stirring for about 1 minute, until very fragrant.
  • Stir in the wine, raise the heat, and bring it to a boil. Lower the heat and allow the wine to simmer until most of the liquid has cooked off, about 5 minutes.
  • Begin adding the flour, a bit at a time. Stir the flour in between each addition to form a paste that coats the onions and garlic. Cook everything for about a minute, stirring constantly.
  • Begin whisking in the broth, a bit at a time, until all of the broth has been added and the flour is blended in.
  • Stir in the coconut milk, thyme, and mushrooms.
  • Raise the heat and bring the liquid to a boil. Lower the heat and allow the soup to simmer for about 15 minutes, until the liquid thickens up a bit.
  • Remove the pot from the heat.
  • Transfer about half of the soup to a food processor or blender and blend it until smooth. Return it to the pot.
  • Reheat the soup if needed, then season it with salt and pepper to taste.
  • Ladle into bowls and serve.