Creamy Vegetable Wild Rice Soup

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• 8 oz Cremini mushrooms
• 2 tablespoons Olive oil
• 2 cloves Garlic
• 1 each Onion
• 3 ribs Celery
• 8 oz Carrots
• 1/4 tsp Dried thyme
• 1/4 tsp Dried sage
• 1 cup Wild rice blend
• 4 cups Vegetable broth
• 13 oz Coconut milk
  Ingredient note

  Source package measurement: 1 13oz. can full-fat coconut milk ($2.49)

1. Wash and slice the mushrooms. Add the olive oil and mushrooms to a large soup pot and sauté over medium heat until the mushrooms are fully wilted and browned on the edges (cook until all the moisture is released, evaporated, and the mushrooms begin to actually brown for the best flavor).
2. While the mushrooms are sautéing, mince the garlic, dice the onion, slice the celery, and peel and slice the carrots.
3. Add the garlic, onion, celery, carrots, thyme, and sage to the pot with the mushrooms. Continue to sauté for about five minutes more, or until the onions are soft.
4. Finally, add the wild rice blend and vegetable broth, and stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring it to a boil. Once boiling, turn the heat down and let the soup simmer for about 45 minutes with the lid in place (or however long the instructions on your brand of rice suggests for cooking).
5. Once the soup has simmered and the rice is tender, add the coconut milk. Stir to combine and allow it to simmer for about 5 minutes more. Finally, taste the soup and add salt if needed (I did not add any, but this will depend on the salt content of your broth). Serve hot with crusty bread for dipping!