Heat the oil in a soup pot or Dutch oven over medium heat. Add the onions and cook 3 minutes. Add the garlic, cook another 2 minutes. Mix in the celery and carrots. Cook for 5 minutes, stirring so the veggies don't stick to the pot.
Stir in the broth, wine, lemon juice, soy sauce. Add the mushrooms. Bring to a boil then a simmer. Mix in the coconut milk. Continue to simmer for 15 minutes. Season to taste with black pepper.
Serve hot topped with some fresh chopped parsley.
Are you on the list?