Instructions
Roughly chop onion, mushrooms and garlic.
Heat coconut oil in a soup pot over medium-high heat. Add mushrooms and onions, sauté for 5-7 minutes or until softened. Add in garlic and sauté another 2-3 minutes. Stir in thyme, salt and pepper.
Add white wine and cook for 5 minutes until it has reduced by half. Finally add broth and coconut milk. Bring to a gentle simmer, and cover to simmer about 5 minutes.
Remove from heat and blend to your desired consistency with a blender or hand held immersion blender.
Tip: Store in the fridge up to 5 days or freeze up to 3 months.
