Peel and press the garlic (until minced) or cut it into small pieces
Pluck the fresh thyme leaves until you amount at about 1tbsp of it
If not using vegetable broth, mix the water and the vegetable stock (so as to create the broth)
Cooking
Heat the olive oil in a pot. When the oil is hot, throw the chopped onions in and saute them until translucent and soft
Add the minced garlic and the thyme and saute them for another minute
Throw all the mushrooms in. If you don't have enough space in the pot, add them in steps. Add the lid and let the mushrooms soften up (for about 5 minutes). If the mushrooms are starting to stick to the pan, add some of broth to it and stir until it's no longer sticky
Add the rest of the broth and let it simmer for 10 minutes: first 5 minutes with a lid on and the last 5 without.
After this, add the coconut milk and let it simmer for another 5 minutes without a lid
Remove the soup from the stove and use the blender to blend all of it. If using an immersion blender, blend it in the pot (just have patience and blend all of it). If using a blender or a food processor wait for the soup to get a bit colder (so that you don't break the blender), place it in the blender/processor and then blend until smooth puree.
Notes
Use more or less water according to how runny you want your soup to be. I achieved the consistency that I like by using exactly 2 cups.
I always place the lid on the pot from the beginning when making soups, so as to avoid the moisture from getting out (thus removing the need for more water)
Nutrition Facts
Vegan Mushroom Cream Soup
Amount Per Serving
Calories 310
* Percent Daily Values are based on a 2000 calorie diet.