In a large pan over medium-low heat, add oil and sautée onions, carrots, and celery for 10 minutes, or until softened and golden.
Add mushrooms and sautée for another 5 minutes.
Add flour and stir continuously until the flour begins to turn blonde.
Add the coconut milk, vegetable broth, and seasonings and bring to a simmer.
Add the wild rice and simmer, uncovered for 45 minutes – 1 hour. This time will depend on the rice – check the packaging on the rice for cooking instructions. Stir occasionally if possible. If you notice the soup getting too thick, add 1 cup of water.
Check to make sure the rice is fully cooked and enjoy!