Instructions

1. In a large stock pot, heat the avocado oil over medium heat. Add the onion and sauté until just softened, about 3 minutes.
2. Add the garlic, mushrooms, salt, pepper, basil, and oregano and sauté until the mushrooms release their liquid and cook down, about 10 minutes.
3. Add the coconut milk and vegetable stock and stir until the coconut milk is completely combined with the stock.
4. Bring to a simmer and allow to simmer for 10 minutes. Serve and enjoy!