Creamy Mushroom Soup

In a large Dutch oven over medium-high heat, heat the butter until it begins to bubble. Add the mushrooms and saute, stirring frequently, until the mushrooms have released their juices and are a deep golden brown.

Add the sherry and stir, scraping up the browned bits from the bottom of the pan. Add the poultry seasoning and stock. Bring the mixture to a boil, stirring occasionally. Reduce the heat to low and simmer, covered, for 20 minutes. Remove from heat and allow the soup to cool 10 minutes.

Puree the cooled soup with an immersion blender, keeping the soup slightly chunky. Stir in the coconut milk and heat through. Add salt and pepper to taste and serve.