In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5 minutes, or until softened.

Add the minced garlic to the pot and cook for an additional 1 minute, until fragrant.

Add the sliced cremini and shiitake mushrooms to the pot. Cook, stirring occasionally, for about 10 minutes, or until the mushrooms have released their liquid and are starting to brown.

Pour in the vegetable broth and coconut milk. Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.

Stir in the baby spinach and cook for an additional 2-3 minutes, until wilted.

Remove the pot from the heat and stir in the lemon juice. Season the soup with salt and pepper to taste.

Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!