In a large pot over medium high heat, add the oil or vegan butter.
Add in the carrots, celery, onions, garlic and mushrooms and sauté for 8 minutes.
Sprinkle the flour over, and stir to combine. Add in the wild rice, vegetable broth, dried oregano and fresh thyme. Season generously with sea salt and ground black pepper. Bring everything to a boil, then reduce to a simmer.
Simmer for about 50 to 60 minutes, until the wild rice is completely fluffed up and cooked through. Stir in the coconut milk or almond milk, and cook for another 2 to 3 minutes to heat through. Taste and season with sea salt and black pepper again.
Remove from stove and serve alongside some bread. Enjoy!
If you want your soup to be thicker, you can stir in another tablespoon or two of flour. Add in a little hot broth into a ramekin to blend it out first, then add it to the soup, mixing vigorously. If you want your soup thinner, add that extra ½ cup liquid in the ingredients.
You can increase the servings of anything apart from the rice.
This recipe can easily be doubled.
For the coconut milk, you can use canned OR boxed. I have tried both and they are both amazing. If you’re not concerned about calories, I would highly recommend the canned for that extra creaminess that it adds.