Dairy-free creamy wild mushroom soup

So, my son has a dairy allergy.  I am always looking for new dishes that are Judah-friendly!!
This is what I am making for this evening:

Dairy-free Creamy Wild Mushroom Soup

Ingredients:
5 oz fresh shiitake mushrooms (about 4-5 medium sized mushrooms)
5 oz fresh portobello mushrooms (about 2 large mushrooms)
5 oz fresh cremini (or porcini) mushrooms (about 5-6 small mushrooms)
1 T olive oil¼ lb (1 stick) plus 1 tablespoon Earth Balance dairy free, soy-free butter substitute, divided
1 c chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
salt & pepper to taste
2 c leeks, white and light green parts (2 leeks), cleaned well & chopped

1 small shallot, chopped

½ c grated zucchini¼ c  all-purpose flour1 c dry white wine, I used Pinot Grigio

dash of nutmeg
1 c coconut milk

1 c coconut cream (Trader Joe's sells this, it's awesome!)
½ c minced fresh flat-leaf parsley

Instructions:
1. Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. 
2. To make the stock, heat the olive oil and 1 tablespoon of the butter substitute in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and ½ teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft.
3. Add 6 cups water (or cheat and add half chicken stock, like I did!), bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4½ cups of stock. If not, add some water.
4. Meanwhile, slice the mushroom caps ¼-inch thick and, if there are big, cut them into bite-sized pieces.
5. In another large pot, heat the remaining ¼ pound of butter substitute and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. 
6. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender.
7. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, nutmeg, 1½ teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. 
8. Add the coconut milk, coconut cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

(adapted from http://www.foodnetwork.com/recipes/ina-garten/cream-of-wild-mushroom-soup-recipe/index.html)

I took a few pics, but not any at the end after I put the cream in. Sorry!

This is while the veggies are sweating (leeks, zucchini and shallot):

After I added mushrooms, mushroom stock, thyme and nutmeg:

It was yum yum!