Ingredients
Method
- Heat olive oil in a large, heavy-bottomed pot over medium heat. Add diced onion and celery, cooking until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Add all the mushrooms to the pot and cook, stirring occasionally, until they've released their moisture and started to brown, about 8-10 minutes. The mushrooms should reduce significantly in volume.
- Sprinkle flour over the mushroom mixture and stir constantly for 2 minutes to cook the flour and create a roux. The mixture should smell toasty and look golden.
- Slowly whisk in the vegetable broth, about 1/2 cup at a time, whisking constantly to prevent lumps from forming. Once all broth is incorporated, bring to a simmer.
- Add diced potatoes, bay leaves, and thyme to the pot. Simmer for 15-20 minutes until potatoes are tender when pierced with a fork.
- Stir in coconut milk and season with salt and pepper. Simmer for another 5 minutes to heat through and allow flavors to meld. Taste and adjust seasoning as needed.
- Remove bay leaves before serving. Ladle into bowls and garnish with fresh chopped parsley.
Notes
For deeper flavor, soak a small piece of kombu seaweed in the vegetable broth for 30 minutes before using, then remove. The soup will keep in the refrigerator for up to 3 days and can be frozen for up to 3 months. If the soup gets too thick when reheating, thin with additional vegetable broth or coconut milk.