In a saucepan, heat the olive oil and fry the onions until translucent.
Next, add the sliced mushrooms and cook for a few minutes until they sweat down and shrink to about half their size.
Add the garlic and dried herbs and fry for another minute.
Now add the soy sauce, coconut milk, water and stock powder, and give it a good stir.
Bring up to a simmer and cook for around 3 minutes.
With an immersion blender, puree the soup until smooth. You can also reserve some of the mushrooms for a garnish, or partially blend for a more textured soup.
Serve with a swirl of coconut cream or vegan yoghurt, black pepper and a sprinkle of fresh herbs.
8oz or 225g of mushrooms is half a pound or approximately 3 cups sliced. Use full fat, organic coconut milk for best results. 1 can = 13.5oz or 400g. See the post above for variation and substitution ideas.