Wash, dry, and slice mushrooms.
Melt oil in large pan, if necessary.
Add onions and garlic. Cook for approximately 1 minute until softened.
Add mushrooms and cook for about 3 minutes until tender and browned.
Place veggies in a medium bowl.
Add the last 1 tablespoon oil to pan. Melt if needed.
Once melted, add flour and stir it into a paste.
Keeping heat at medium, add stock a little at a time to make it blend well, whisking out clumps with each addition.
Add coconut milk a little at a time and do the same, if needed.
Turn heat to medium high.
Return the veggies back to the pan along with salt, pepper, and red pepper.
Heat well for about 2 minutes or until soup is heated through and thickened to be somewhat creamy.
Let cook for 3-4 minutes and then serve into bowls. Garnish with additional mushroom, thyme, and parsley, if desired.