Vegan Cream of Mushroom Soup

1 Cup Coconut Milk
1/2 Cup Dry White Wine
1/4 Cup Vegan Butter
6 Tbsp All-Purpose Flour
1 Tsp Dried Thyme
2 Bay Leaves
1 Pounds Sliced Mushrooms
1 Onion (diced)
4 Cloves Garlic (minced)
4 Cups Vegetable Broth
3/4 Tsp Salt
3/4 Tsp Pepper

Over medium heat, add the vegan butter and diced onion. Cook for 3-4 minutes wih stirring often. Add garlic (minced) and continue cooking for another minute. Add sliced mushrooms and thyme, cooking 4-5 minutes stirring often until it gets softened. Add wine, cook it for 2-3 minutes while stirring constantly. Add flour, cook for another 2 minutes stirring it constantly than add bay leaves, broth, salt and pepper and stir well. Bring to a soft boil and reduce heat and simmer, uncovered for 15 minutes.
Remove bay leaves and blend or let the soup cool slightly and carefully scoop into a blender with a ladle. Blend until smooth or leave some texture if you’d like. Return to pan and add coconut milk, bring to a very light simmer and cook another 5 minutes or so and serve with toppings.