Heat the butter or oil in a medium-sized saucepan over medium heat.
Once hot, add the onion, garlic, and mushrooms. Sautee until the mushrooms are soft and the onion is translucent, around 3 to 5 minutes.
Slowly add in the chicken broth and coconut milk. Then stir in the thyme, salt, and pepper. Taste and adjust seasonings as needed. Allow to bubble around a minute then remove from heat.
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. *See subheading "How To Thicken" if you prefer to thicken soup using gluten free flour instead of blending.
Can be used in any recipe calling for condensed cream of mushroom soup.
This recipe is equal to 1 10.5 oz can of condensed cream of mushroom soup.
For the coconut cream, I recommend using Thai Kitchen, Sprouts, or Thai Kitchen brands. While other brands will work, some have an aftertaste and these are three brands I know have a neutral flavor.
I don't recommend keeping the coconut cream in the fridge for this recipe. If the coconut cream is cold, it will separate and be hard to stir. If it is hard to stir, transfer it to a microwaveable safe bowl and heat for a few seconds, or just until soft enough to stir.
While technically any non-dairy milk will work, I highly recommend the full-fat canned coconut milk because it makes it rich and creamy.
If eating as soup and not used in place of a can of soup in a recipe, you will need to thin it out with broth to the desired consistency.