Sauté the aromatics

• Heat the oil in a large pot over medium heat.
• Sauté the onion until soft and caramelised, then add the garlic and cook until fragrant.

Set the aromatics aside

• Transfer the sautéed onion and garlic to a bowl and set aside.

Sear the mushrooms

• Increase the heat and add a little more oil to the pot.
• Add the mushrooms, in batches if needed, and brown them immediately on the hot pan without letting them steam.
• Stir only occasionally so they caramelise to a deep toasty brown.

Reserve a handful of mushrooms

• Remove the browned mushrooms from the heat and set aside a handful for texture, if desired.

Blend the soup base

• Let the sautéed mixture cool slightly.
• In a blender, combine the mushrooms, onion, garlic, salt, vegetable stock and coconut milk.
• Blend until smooth and creamy.

Simmer the soup

• Pour the blended mixture back into the pot and add the thyme sprig.
• Bring to a gentle simmer, stirring occasionally.

Final touches

• Remove the thyme sprig.
• Stir the reserved mushrooms back into the soup.
• Adjust the consistency with more stock or coconut milk if needed.

Serve

• Ladle into bowls, top with cracked black pepper and serve with crusty bread.