Clean the lobster mushrooms by cutting off all black and browned bits, reserve them and cut off enough to measure about ½ cup worth of lobster mushroom scraps

In a small sauce pan add your coconut oil and add the lobster mushroom scraps on low heat- sprinkle a pinch of salt over it

Let the oil and mushrooms simmer over low heat for 1 hour

Strain and set aside ⅓ cup of the infused oil. Refrigerate the rest of the oil and use for pasta, toast, rice, ect. Save the mushroom scraps to be used for vegetable broth

Chop the onion, crush and mince the garlic, dice the lobster mushroom

Follow the directions grouping below depending on if you have an Instant Pot or if you prefer to use stove top

Add 2 tbs coconut oil, the onion, and garlic to the instant pot and turn on the sauté function for 10 minutes

Sauté until the onions start to become translucent and then add your lobster mushrooms and your Vegan Chicken Broth

Cook on high for 20 minutes

(Skip stove top directions if using Instant Pot)

Add 2 tbs coconut oil, the onion, and garlic to a large pot and sauté on medium high heat for about 10 minutes, or until your onions become translucent

Add the lobster mushrooms and the broth and bring to a low simmer, cooking for 1 hour and keeping it covered. Try to keep the temperature low so the soup doesn't reduce.

Blend with either an immersion blender* or add to blender to make smooth

In a small sauce pan add ⅓ cup of the infused lobster mushroom oil with 8tbs coconut milk (⅓ cup + 2tbs), whisk gently to mix on low heat

Slowly whisk in the ⅓ cup flour to combine

Add the Roux to the blended lobster mushrooms and broth along with the ¼ cup white wine. Blend until smooth or mix well