Mushrooms	g
Olive Oil
Yellow Onion
Garlic Clove
White Wine	ml
Vegetable Broth	ml
Corn Starch	tbsp
Coconut Milk	can
Salt & Pepper to taste
Handful Fresh Parsley
Sprig of Fresh Thyme

1. Chop the onions and garlic, slice the mushrooms.
2. Place a large pot over medium heat, drizzle some olive oil and add onion and garlic. Cook on lower temperature for 5 minutes.
3. Add mushrooms, thyme and season with salt and pepper. Pour in the wine and cook until wine liquid reduces by half.
4. Once wine is reduced, add veggie broth and bring it all to simmer. Cook it for 15 minutes.
5. In the last few minutes pour in the coconut milk (in the end add corn starch mixed with a bit of coconut milk if you want to get it thicker).
6. Once done sprinkle with chopped parsley and serve it in beautiful coconut bowls.
7. Tip: if you want to get more soup, add more veggie broth and coconut milk.

More recipes on: www.beastfeast.eu