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Heat 2 TBSP olive oil in a large pot over medium heat. Add the onions and leeks and sauté 5 minutes until they begin to soften, stirring frequently.
Add the garlic and cook for another 1 to 2 minutes, until fragrant.
Add remaining 2 TBSP olive oil and mushrooms and cook for 4-5 minutes, until softened.
Once soft, season with salt and pepper to taste, and add sprigs of thyme, rosemary, and bay leaves.
Add white wine vinegar to deglaze the pot, scraping up any brown bits and allowing the liquid to dissipate.
Add broth or stock and coconut cream, and stir to combine. Reduce heat to low-medium, cover, and allow to simmer for 15-20 minutes.
Remove ¾ of the soup from the pot and transfer to a blender, being careful to avoid the sprigs of herbs and bay leaves), and add coconut aminos. Blend until smooth.
Return the blended soup to the pot with the remaining soup.
Bring soup back to a simmer. Add Dijon mustard and stir to combine (optional). Let simmer for 5-7 minutes, or until the flavors have melded and the soup has thickened.
To serve, divide soup into serving bowls. Top with a slight drizzle of high quality olive oil for extra richness, and garnish with parsley (optional). Serve warm.