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Heat a large pot over medium high heat and melt vegan butter, or add onions with broth/water to prevent sticking
Sauté onions for 3-4 minutes until softened and translucent
Add garlic and sauté for another minute
Add mushrooms and half of the thyme, stir well, and cook for 5 minutes, stirring occasionally
Add wine or broth, stir, and cook for another 2-3 minutes
Sprinkle flour over the pan and stir constantly until thickened with no flour remaining, then cook an additional minute
Add all the broth while stirring, then bring the soup to a boil
Add remaining thyme and spices (except parsley), reduce heat to medium low, and simmer for 10-12 minutes
Add coconut cream and stir until dissolved, then heat for about a minute
Add parsley, stir, remove from heat, and serve with crusty bread