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In a saucepan, fry onions in olive oil until translucent and beginning to brown. Stir frequently.
Add chanterelles and cook, until they have shrunk to about half the size. If they don’t give off at least some liquid, add a splash of water.
Add herbs and garlic, keep frying for another two minutes. If you want to use some whole mushrooms as garnish, take them out now.
Add stock powder, water and coconut milk. Bring to a boil.
Blend the soup using a stick blender, until smooth and only small mushroom bits remain.
Serve with swirl of coconut milk, a sprinkle of extra herbs and some bread on the side.