In a heavy bottomed pan over medium high heat add the olive oil

Once the oil is hot add the chopped shallots with a pinch of salt and pepper

Let them cook around 2-3 minutes. Add in the smashed garlic and cook until fragrant

Add in the chopped mushrooms and cook about 5-7 minutes until all of the mushrooms release their juices and start to caramelize. Try and use and many varieties of mushrooms that you can- it’ll make the soup even better!  

Once the mushrooms have browned nicely I like to scoop a few out to add later as a tasty topping but this is totally optional!

Add in the butter, thyme leaves, and another pinch of salt and pepper. Saute for another minute or so

Add in the wine and balsamic and use your wooden spoon to scrape all the bits at the bottom up

Add in the chicken stock and let it come to a simmer

Once the soup has come up to a simmer turn the heat down to medium low and add in the coconut milk and fresh grated parmesan cheese

Ladle 3/4 of the soup into a blender, put the top on, put a towel over the top, and VERRYYY carefully puree the soup 

Once pureed add back to the pot, check the seasoning, and turn the heat up to medium. Let the soup simmer for another 15 minutes

To serve, ladle the soup into a shallow bowl and I love to top it with the browned mushrooms, a scoop of sour cream, a drizzle of olive oil, and a sprinkle of cracked black pepper and flaky sea salt. Yum!