Directions
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Step 1
In a large pot over medium heat melt Butter (1 1/2 tablespoon) together with Olive Oil (1 1/2 tablespoon).
Step 2
Add in Onion (1), Garlic (4 clove), Fresh Thyme (4 sprig), Ground Black Pepper (1/2 teaspoon) and let it soften up and release its flavors.
Step 3
Add in the Mushroom (2 pound) and stir thoroughly. Cook for about 10 minutes.
Step 4
Sprinkle in the All-Purpose Flour (2 tablespoon), turn your heat down to low and stir continuously for about 4 minutes.
Step 5
Add in the Dry White Wine (3/4 cup) and give it a quick stir. Cook for 2 minutes to burn off the alcohol.
Step 6
Season with Salt (1/2 tablespoon). Break apart the Vegetable Bouillon Cube (1) into the pot and add the Vegetable Stock (2 cup) then stir.
Step 7
Turn the heat up to high and as it comes up to a boil add in the Coconut Milk (1 cup). Let it cook on a roiling boil and stir occasionally for 15 minutes.
Step 8
Taste for salt and adjust accordingly. Add in the Heavy Cream (3/4 cup), Fresh Parsley (2 tablespoon) and give it a stir. Let it cook on a rolling boil for another 2 minutes, then serve.
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