4 tablespoons unsalted butter

1 pound mushrooms, any kind, sliced into 1/4 inch-thick pieces

3/4 teaspoon Celtic sea salt

Few dashes of freshly ground black pepper

1 tablespoon arrowroot

1 1/2 cups bone broth or meat stock

1 1/2 cups coconut milk

Melt butter in a medium saucepan over medium heat. Stir in mushrooms, salt and pepper. Cook until mushrooms have released their moisture, about 8 minutes. Add arrowroot while continuously stirring and cook for about 30 seconds. Stir in stock and cream and simmer until soup is thick and reduced, about 10 minutes. Remove from heat, stir in the soy s