Step 1

To a dutch oven or a soup pot, heat some olive oil on medium heat. Add onion, carrots, and celery. Cook for 5-6 minutes.

Step 2

Add garlic, mushrooms, and all of the dried herbs - thyme, rosemary, and sage. Cook for 5 more minutes or until everything is slightly browned.

Step 3

Add wild rice, vegetable broth, salt, and black pepper and bring to a boil. Cover and let it simmer on medium-low heat for 45-50 minutes or until the rice is soft.

Step 4

In the end, add coconut milk and vegan parmesan or nutritional yeast (optional) and stir to combine. Add more vegetable broth if you need to thin it out.

Step 5

Taste and adjust the flavor if needed, adding more coconut milk for creaminess, salt for saltiness, or vegan parmesan for a savory flavor. Serve immediately!