Heat the olive oil in a large skillet over medium heat, then place the sliced mushrooms in a single layer. Let the mushrooms cook without moving for 5 minutes, or until the bottoms are golden brown. Flip them and continue cooking for another 5 minutes. Once the mushrooms are ready, set them aside.

In the same skillet, sauté the diced onions and minced garlic together. Cook the onions for 7 minutes, or until tender. Add most of the mushrooms back into the skillet and reserve a few slices for garnish. Pour in the water and mix well, then simmer over medium heat for 10 minutes.

Next, remove the skillet from the heat. Transfer the ingredients to a blender and pulse at high speed until you get a thick, homogeneous mixture.

Return the mixture to the skillet and add in the coconut cream and salt. Mix well to combine, and let the soup cook for 5 minutes over low heat.

Divide the soup evenly between 2 bowls, and top with sautéed mushroom slices. Garnish with chopped parsley, ground black pepper, and a drizzle of olive oil. Serve and enjoy!