In large heavy-bottom pan, heat diced onions on medium-high heat for five to seven minutes.
Add sliced mushrooms and cook for several minutes, stirring often.
Bundle thyme, bay leaf and rosemary together using string or a piece of cheesecloth.
Add herb bundle and garlic to pan, reduce heat to medium, and continue cooking for another ten minutes.
In medium bowl, combine soy sauce, vegetable stock, and corn starch.
Add stock mixture to saucepan, continuing to stir over medium heat.
Add can of coconut milk and simmer on low heat for 25 minutes stirring frequently.
Remove herb bundle before serving.
Add salt and pepper if desired, to taste.
Serve or store immediately.
