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, Herbes de Provance , and mushrooms and saute for about 10 minutes on low heat, covering the pot in between stirring.
Stir in the flour, and mix well which will form a thick roux with the flour and the water released from the mushrooms.
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 fresh thyme.
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