In a large pot heat coconut oil over medium heat and add onion. Sauté for 2 minutes until soft and fragrant. Then add in mushrooms and stir occasionally for 5-6 minutes.

Once the mushrooms have shrunk and begun to release moisture, stir in minced garlic and thyme and continue to stir occasionally for 3 minutes. You might need to lower the heat to medium-low to prevent the garlic from burning.

Once most of the of moisture is absorbed, add in white wine and simmer for 5 minutes. Then add in coconut milk, vegetable stock, sea salt, and ground pepper. Stir to combine the soup and then bring to a simmer. Cook for at least another 20 minutes either covered or uncovered. If it's uncovered on the stove it will reduce slightly and be a little thicker. If you want to leave it on low with a lid on the pot for longer while you prepare other elements of your meal you can. Another option is to simmer for 20 minutes and then puree the soup with an immersion blender (before adding the spinach) if you prefer a creamier soup.

Add in the spinach just before serving and allow it to wilt but still remain bright green.