Step 1

In a soup pot, heat the olive oil on medium high.  Add the sliced mushrooms, onions and garlic. Saute until the mushrooms and onions are cooked, about 3-5 minutes. The onions should be translucent. Season with salt and pepper.

Step 2

Now add the sherry, and stir to get any bits off the bottom of the pot. Then add the tomato paste. Stir into the mushrooms and onions.

Step 3

Now add the veggie broth and coconut milk. Stir to combine. Taste and add a bit of salt and pepper to taste. Bring to a boil.

Step 4

Now add the noodles, reduce the heat a bit and simmer until the noodles are cooked al dente. Check the package instructions for how long that will probably be according to the type of noodles you have.

Step 5

Taste and season as needed. Serve immediately!