Step 1

In a large pot, heat the olive oil over low heat.  Add the onion, garlic and saute for 5 or 6 minutes until veggies become soft.

Step 2

Add the salt, Herbes de Provance , and mushrooms and saute for about 10 minutes on low heat, covering the pot in between stirring.

Step 3

Stir in the flour, and mix well which will form a thick roux with the flour and the water released from the mushrooms.

Step 4

To the pot, add the vegetable stock, coconut milk, and simmer for an additional 15 minutes until the mushrooms are soft and cooked through.

Step 5

Sprinkle with salt and pepper to taste and garnish with fresh thyme.