Coconut sulphur shelf mushroom soup

1. Heat the oil over medium heat and add the shallots, cooking until translucent. Add the garlic and cook 1 minute longer.
2. Add the cubed mushroom, and cook until the liquids are evaporated.
3. Add the cubed potato, vegetable broth, and salt and cook for 6 minutes, until the potato is tender.
4. Add the coconut milk, lamb's quarters and cilantro. If the broth is too thick, add up to 1/2 c. water. Remove the soup from the heat.
5. Serve the soup with a squeeze of lime juice and lime wedges, along with some additional chopped cilantro and washed lamb's quarters.