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In a large pot, heat the olive oil over low heat. Add the onion, garlic and saute for 5 or 6 minutes until veggies become soft.
Add the salt, black pepper, Herbes de Provence, and mushrooms and sauté for about 10 minutes on low heat, covering the pot in between stirring.
Stir in the flour and mix well to form a thick paste (also called a 'roux') with the oil and mushroom liquid.
To the pot, add the vegetable stock, coconut milk, and simmer for an additional 15 minutes until the mushrooms are soft and cooked through.
Sprinkle with salt and pepper to taste and garnish with additional herbs de Provence or fresh thyme if desired.