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1
To prepare the leek, cut the white and light-green parts in half lengthwise and then crosswise into chunks.
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2
In a large stockpot, melt the coconut oil over medium heat. Add the onions, leeks, salt, black pepper, thyme, and bay leaves. Cook until the onions and leeks are soft, about 5 minutes. Mince the garlic, add it to the pot, and stir.
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3
While the onions, leeks, and garlic are cooking, clean the mushrooms by removing any dirt or natural debris with a damp cloth (do not wash them in water). Cut the mushrooms into quarters and add them to the pot. Cook until they are dark brown and very soft, 10 to 15 minutes. Add the broth and stir.
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4
Meanwhile, combine the milk and beans in a blender and blend on high until smooth.
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5
When the mushrooms are cooked, add the vinegar and about one third of the soup to the blender with the blended beans. Blend on high until creamy, then pour the mixture back into the pot with the remaining soup, stir well, and reduce the heat to low. Simmer for 5 minutes. Thin the soup with water if desired.
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6
Season with plenty of freshly ground black pepper and sea salt. Ladle the soup into bowls and sprinkle with the croutons and some fresh thyme sprigs.
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7
Preheat the oven to 325F/160C.
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8
In a small saucepan, melt the coconut oil over medium heat. Add the garlic and onion powders, thyme, oregano, and salt, whisking to combine.
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9
Place the bread cubes on a rimmed baking sheet and pour the oil mixture over the top, tossing very well to coat the bread. Bake until the croutons are golden, fully toasted, and dry, 35 to 45 minutes. Store leftovers in an airtight glass jar at room temperature for up to 2 weeks.
