Instructions

Preheat your oven to 375 degrees. Roughly chop the onion and remove garlic cloves from their peel. Toss the garlic and onion with salt and pepper, and 1 tbs of olive oil. Roast in the oven for 20 minutes or until onion and garlic are cooked through and beginning to brown. Remove roasted onion and garlic from the oven and set a side. Meanwhile, roughly chop the mushrooms and add to a large dutch oven or soup pot along with olive oil, salt and pepper and thyme leaves. Cook until mushrooms are soft and beginning to brown up - remove a small portion of crispy mushrooms to serve on top of your soup. Add the roasted garlic and onion and cook for 5 - 10 minutes, mixing well so all of the ingredients are well combined. Add the coconut milk and bone broth and cook for 10 minutes until everything is nice and hot. Use an immersion blender to break up the soup (it's best when a little chunky, no need to full puree) and serve topped with coconut yogurt, more dried thyme and some additional reserved crispy mushrooms.