Creamy Vegan Wild Rice and Mushroom Soup

2 tablespoons coconut oil

4 cups cremini mushrooms, sliced

2 celery stalks, diced

1 leek, root and dark green parts trimmed, thoroughly cleaned, and roughly chopped

1 carrot, diced

2 teaspoons dried herbs, such as thyme, oregano, or Italian seasoning

1 tablespoon minced garlic

½ teaspoon salt

¼ teaspoon black pepper

4 cups unsalted vegetable broth

1 (13.5-ounce) can coconut milk

2¼ cups cooked wild rice

Directions at vegnews.com

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