- Butter - Onion - Mushrooms - Garlic - Chicken Broth - Heavy Cream - Ground Thyme - Salt - Pepper
Start by cooking an onion, garlic, and an 8 oz. package of sliced mushrooms in some butter or oil until nice and tender.
After that, stir in ½ Cup of full-fat canned coconut milk (don't skip the full-fat, you need it to make it nice and creamy!), ¾ cup chicken broth, thyme, salt, and pepper and let it bubble a bit.
Transfer to a blender and blend until smooth (or use an immersion blender). Be very careful because the soup is hot! If you prefer some texture, reserve some mushrooms and stir in after blending.