INGREDIENTS
16 oz
Button mushrooms, white
2 cups
Carrots
8 oz
Crimini mushrooms
4
Garlic cloves
2 tsp
Parsley, dried
1/2 oz
Porcini mushrooms, dried
1/2 cup
Sweet onion
2 tsp
Thyme, dried
14 oz
Coconut milk, canned full fat
8 cups
Vegetable broth
1
Sea salt & ground pepper
2 tbsp
Olive oil
3 cups
Chopped leaks