In a large soup pot over medium high heat, add 2 tablespoons butter. Once melted, add the sliced shallots and (optional) minced garlic. Sauté for 1-2 minutes.

Add the sliced mushrooms to sauté for 5-7 minutes, until there's no more moisture coming from them.

Add the white wine to deglaze the pan. Allow to simmer for 2 minutes.

Sift in the flour, then stir to cook 1 minute.

Add the broth and bring to a boil.

Remove 1/2 cup of the hot broth to a bowl. Add the miso paste and whisk until smooth. Pour back into the soup.

Stir in coconut milk and chopped parsley. Season with salt and black pepper to taste.

Enjoy warm with a drizzle of heavy cream and buttered toast!