Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 200g fresh mushrooms (such as cremini or shiitake), sliced
• 1 teaspoon dried chaga mushroom extract
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
2. Add the minced garlic and sliced mushrooms. Cook until the mushrooms are softened and lightly browned.
3. Stir in the dried chaga mushroom extract and sauté for a minute.
4. Pour in the vegetable broth and bring to a simmer. Let it cook for about 15-20 minutes.
5. Use an immersion blender to blend the soup until smooth.
6. Stir in the coconut milk and let it simmer for an additional 5 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or chives.