Created by QueenBea on April 18, 2014
Step 1: Over medium heat in a Dutch oven or heavy bottomed pot with a tight fitting lid, cook the bacon with the chopped shallots until they become translucent and starts to soften, about 5 minutes.
Step 2: Add the stock tub contents, mushrooms and garlic to the onions and cook until softened, about 15 minutes, adding a bit of water if it starts to stick.
Step 3: Add the wine and cook until wine is reduced and absorbed by the mushrooms, about 5 minutes.
Step 4: Add the water and bring to a boil; cover, reduce heat and simmer for 20 to 30 minutes.
Step 5: Add the coconut milk and heat through.
Step 6: Puree the soup with an emersion blender season with pepper.
Step 7: Ladle into bowls and serve.