Add oil to a dutch oven or heavy soup pot over medium heat, then add onions, mushrooms and a pinch of salt.
Saute for 10-12 minutes or until onions are translucent and mushrooms are soft.
Add garlic and serrano pepper and cook for minute, then add the spices. After another minute or so, add wine to deglaze the pot.
Cook for 5 minutes, stirring occasionally, then add chicken broth and coconut milk.
Let the mixture simmer for about 10 minutes or until it thickens to your liking.
Blend the creamy mixture in a blender or with an immersion blender.
Serve.