Saute the onion in the 2 tablespoon of butter for about 10 minutes.
Add the mushrooms and cook until their liquid is cooked out of them.
Add 1 Tablespoon and the flour.
Cook 3 minutes until the raw taste of the flour is gone.
Add the broth.
Bring to medium high - stirring once in a while to a mild boil. Do not let burn.
Turn down the heat to medium and add the coconut milk.
Cook for about 10 minutes.
Add half the wine and seasonings. Taste.
Add more wine and seasonings if you think it is needed.
Let cool for about 15 minutes.
Add one third to half of the soup mixture to a blender and blend until creamy.
Pour into a large bowl and set aside.
Continue with the rest of the mushroom mixture until all is creamy.
If serving now add to a large pan and heat through and serve.