1 cup mushrooms, cleaned and chopped
1 teaspoon organic, unrefined coconut oil
1/8 teaspoon salt
¼ cup pure coconut milk
¾ cup low sodium, all natural chicken or vegetable stock (or you may use water if you prefer)
Drizzle of olive oil
Rosemary sprig, for garnish, if desired
Fresh ground black pepper
In a saucepan over medium high heat, cook mushrooms in oil with salt, stirring occasionally, until very tender, about 12 minutes.
Turn off heat, add coconut milk and stock, then use an immersion blender to blend smooth in the saucepan (or transfer mixture to your blender to blend, then return to the saucepan).
Turn on heat to medium and heat until just warmed through (do not boil).
Pour into a serving bowl, drizzle with olive oil, top with rosemary sprig and fresh ground black pepper and serve immediately.