In saucepan, simmer 2 cartons of chicken stock for 30 minutes – be careful not to boil. (This helps reduce the stock and makes it hearty!)
In a skillet, saute 6-8 cups of mushrooms with 2 tsp of coconut oil and several cloves of garlic. Cook down for several minutes to reduce the water content. Add 1/4 cup of white wine and cook down to reduce again. Remove from heat and let cool 15 to 20 minutes.
Take the sauté mushrooms and put in food processor or blender and process until smooth. Add them to the chicken stock along with a 1/4 cup of vegan cream (can be almond or coconut) to mixture. Cook on low for 10 minutes stirring occasionally.