• 3 tbsp coconut oil
  • 3 pints assorted mushrooms, roughly chopped
  • 2 shallots, thinly sliced
  • 2 leeks, thinly sliced, green tops removed
  • 4 cloves garlic, finely chopped
  • 1 can full-fat coconut milk
  • 6 cups salt-free beef broth
  • 1 tbsp fresh thyme or oregano
  • Fresh chives, finely chopped (for garnish)
  • Olive oil (for drizzling)
  1. Heat the coconut oil in a large Dutch oven or stock pot. Add the mushrooms and sauté 12-15 minutes. Set ¼ cup of the sautéed mushrooms aside for garnish.
  2. Add shallots and leeks. Cook an additional 8-10 minutes or until leeks have softened.
  3. Add the garlic and cook an additional 1-2 minutes.
  4. Pour in half of the coconut milk and stir, scraping up any browned bits on the bottom of the pot. Add the remaining coconut milk and simmer until reduced in volume by half, about 5 more minutes.
  5. Slowly add the beef broth and bring to a simmer. Season with fresh thyme or oregano. Remove from heat and use an immersion blender to blend the soup until smooth and creamy.
  6. Serve the cream of mushroom soup hot, garnished with reserved mushrooms, fresh chives, and a drizzle of olive oil.