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Creamy Mushroom Wild Rice Soup
  • 1/4 cup olive oil, divided
  • 8 ounces mixed fresh mushrooms (any varieties - I used cremini, shiitake and oyster), roughly chopped
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup dry white wine
  • 4 cups vegetable broth
  • 1 1/2 cups full fat coconut milk
  • 1 cup wild rice
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
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