1.5 pound mixed mushrooms, chopped
6 tablespoons olive oil
3 14-ounce cans (or more) vegetable broth
2 Tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1/4 cup plus 2 tablespoons Madeira
1 cup coconut milk (full fat, canned)
3/4 teaspoon chopped fresh thyme
1. Preheat oven to 400°F. Divide mushrooms between prepared baking sheets. Drizzle mushrooms on each sheet with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil. Bake mushrooms until they release liquid, then all the liquid is absorbed, but still moist. Cool slightly. Set mushroom puree aside.
2. Sautee onion and garlic with olive oil in a pan for 8 min or until translucent. Add madeira, cook for 2 min.
3. In a blender, blend half of the roasted mushrooms, coconut milk, thyme and vegetable broth until smooth.
4. Heat the soup, garnish with mushroom and enjoy!