INGREDIENTS
14 oz
canned coconut milk
2 cups
carrots
8 oz
crimini mushrooms
2 tsp
dried parsley
1/2 oz
dried porcini mushrooms
2 tsp
dried thyme
4
garlic cloves
2 tbsp
olive oil
8 servings
sea-salt
1/2 cup
sweet onion
8 cups
vegetable broth
16 oz
white button mushrooms
3 cups
leaks