Instructions

• Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
• Add 1 medium onion, diced, and cook, stirring occasionally, until the onion is translucent, about 4–5 minutes.
• Add 4 cloves garlic, minced, and cook, stirring, until fragrant, about 30–60 seconds (do not let the garlic brown).
• Add 1 1/2 pounds fresh mushrooms, sliced, plus 1/2 teaspoon onion powder, 3/4 teaspoon dried basil, and 3/4 teaspoon dried oregano. Sauté, stirring occasionally, until the mushrooms soften and release their juices, about 5 minutes.
• Pour in 4 cups vegetable broth and 1 can (14 ounces) full-fat coconut milk. Stir to combine.
• Bring the soup to a gentle boil, then reduce the heat to low and simmer, uncovered, for 20 minutes, stirring occasionally.
• Taste and season with kosher salt and black pepper to taste.
• Ladle into bowls and garnish with chopped fresh parsley, if desired. Serve hot.