2 lbs fresh mixed mushrooms (choose a variety)
1 cup boiling water
1 small onion, finely diced
3 garlic cloves, minced
1/2 Tbsp fresh thyme, rough chopped
1 tsp kosher salt
1/2 tsp black pepper
1 bay leaf
4 cups vegetable broth
1 cup coconut milk, natural not sweetened
4 Tbsp coconut oil
In a heat-resistant glass bowl, put the mushrooms, pour in the boiling, and let steep for 30 minutes. Drain mushrooms through a fine metal mesh colander or sieve, reserving liquid.
Put mushrooms on a cutting board and dry with paper towels, then chop up fine; set aside.
In a large skillet over medium heat, put 1 Tbsp of the coconut oil and heat until melted and hot.
Add the chopped mushrooms and cook until mushrooms brown slightly and liquid evaporates.
Transfer mushrooms to crockpot.
In same skillet, add the remaining 3 Tbsp coconut oil and heat over medium heat, then add onions and cook until just softened.
Pour reserved mushroom liquid into skillet with onions, and add the garlic, thyme, salt and black pepper, and cook for 1 minute, stirring often.
Transfer this mixture to crockpot with mushrooms.
Add bay leaf, broth, and coconut milk to the crockpot, stir.
Cover crockpot, set temperature to LOW, and cook for 6 to 8 hours.
Uncover, remove the bay leaf, discard, and serve hot in soup mugs.
Makes 4 to 6 servings.