Deeply browned cremini mushrooms are the star here, cooked down until they're jammy and concentrated before a light dusting of flour helps build a silky, cling-to-the-spoon texture. A rich, savory broth gets stirred in along with full-fat coconut milk, giving the soup a thick, velvety body without ever feeling heavy. A quick pass with an immersion blender leaves some mushroom pieces intact, so every spoonful has real texture alongside that creamy backdrop. Fresh thyme and a savory depth from soy sauce round out the flavor, while a scatter of parsley brightens the finished bowl. It's a cozy, restaurant-style soup that comes together in one pot, and it's a great option to add to your vegan comfort-food rotation.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so it does not brown.
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