Non-Dairy Cream of Portobello Soup

Step 1: Melt the bacon drippings, over medium-high heat, in a large pot and add the chopped onion; cook until translucent and starts to soften, about 3 minutes.

Step 2: In the meantime, scrape and discard the gills from the bottom of the mushrooms with a spoon and chop up the mushroom.

Step 3: Add the mushrooms and garlic to the onions and cook until mushrooms are softened, about 3 minutes, adding a bit of water if it starts to stick.

Step 4: Add the wine and cook until wine is reduced and absorbed by the mushrooms, about 2 minutes.

Step 5: Add the stock and bring to a boil; reduce heat and simmer for 20 to 30 minutes.

Step 6: Add the coconut milk and heat through.

Step 7: Puree the soup with an emersion blender season with salt and pepper.

Step 8: Ladle into bowls, add scallion greens if using and serve.