Using a strainer, rinse dirt off mushrooms.
On a large cutting board, dice up mushrooms, white onion and garlic cloves and set aside in bowls.
In a large pot on medium-low heat, add ¼ cup butter flavoured coconut oil.
Add the chopped onions.
Once the onions start to brown/caramelize, add your chopped garlic and mushrooms
Cook mushrooms, onion and garlic until fully cooked and mushrooms are starting to brown (this will give the soup a nice flavour!)
Add 3 cups of mushroom broth, leaving 1 cup aside to mix with starch later.
Add 3 sprigs of fresh thyme. Feel free to just pull off the leaves and put those in.
Bring back to a boil and simmer until the fresh thyme starts falling off the stems.
Turn off the heat, remove the thyme stems.
Using an immersion blender, break down the mushrooms until you have a creamy soup. Alternatively, if you like the mushrooms whole, you can avoid blending them at all, or only blend them up a bit to create a chunkier soup. This really comes down to preference! Tip: let your soup cool down a bit before using your immersion blender to avoid potentially spraying yourself with hot soup! Or, alternatively you could wait until the very end of the recipe to blend your soup - after you have added the coconut milk and the remainder of the broth mixed with starch.
After blending, put your pot back on the stove at medium heat and bring it back to a simmer.
Add your full fat coconut milk and stir until fully blended in.
Mix 3 tablespoons of potato starch (or arrowroot/tapioca starch) in your last 1 cup of broth with a fork until there are no lumps left. Pour mixture into your soup and stir thoroughly until fully mixed in.
At this point your soup should start to thicken even more. It’s done and ready to enjoy!
Serve with fresh thyme and fried mushrooms for garnish.