Creamy Mushroom Soup

Preheat oven to 400 degrees F. Line a baking tray with parchment paper. Place mushrooms in a single layer on the tray. Add olive oil, half your garlic, thyme & salt and pepper, to taste. Toss and bake for ~25 mins. Once they cool down, coarsely chop and set aside. Bring a stockpot to medium heat and melt butter. Add onion, leeks and cook, stirring constantly, until golden ~12-15 minutes. Stir in rest of the garlic until fragrant, ~1 minute. Whisk flour until lightly browned, ~2 mins. Stir in red wine to deglaze the pot. Add your concentrated broth, 3 cups of water, bay leaves, and bring to a boil. Reduce heat and simmer for ~ 20 more mins. Add your mushrooms and let them simmer for ~12 mins. Remove from the heat and add cream or coconut milk and stir well to combine.