In a large pot, melt the coconut oil over medium heat. Add the onion and saute for 1 minute.
Add the chopped mushrooms and garlic to the pot and continue to saute until the mushrooms start to soften.
Season with salt, pepper and dried thyme leaves.
Saute the onion and mushrooms for 10 more minutes, and add the coconut milk.
Bring the coconut milk to a bubbling boil, and add the chicken bone broth.
Stir the soup well, bringing it to a boil.
Reduce the heat to a simmer. Simmer for 1 hour.
Make it Vegan: Substitute the chicken broth for vegetable broth.If you don't like the texture of the mushrooms in chunks (or if you simply prefer a uniformly smooth soup), throw the finished soup into a blender or use an immersion blender to break up the mushroom pieces.