Bring water and salt to a boil; add orzo, garlic and a sprig of thyme. Boil orzo for 10 minutes. Drain the orzo, using a colander. Remove the clove and thyme and set aside.
Heat oil in a soup pot over medium heat and add shallot slices, cooking until they are soft and translucent, about 3-5 minutes. Add butter or ghee, mushrooms, garlic, salt and pepper and fresh thyme and cook over medium heat for about 6-8 minutes, until the mushrooms begin to release their juices and are softened.
Add stock and, turning the heat up, bring to a boil. Reduce heat to low add the juice of one lemon, cover, and simmer for about 20-25 minutes.
With an immersion blender whiz up the soup the to consistency you like. I enjoy some pieces of mushrooms so I don’t over-blend it. Add coconut milk, parsley, and orzo to the soup, stir and allow to simmer for another 2-5 minutes.
Ladle into bowls, sprinkle with a little salt and pepper and dig in.