• 6 tablespoons butter, divided
  • 8 ounces cremini mushrooms, cleaned and sliced
  • 1 tsp Worcestershire sauce
  • 1 cup yellow onion, diced
  • 1 heaping cup chopped celery
  • 1 heaping cup carrot, chopped
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon rubbed sage
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine ground sea salt, plus additional if needed
  • ½ teaspoon freshly ground black pepper, plus additional if needed
  • ⅓ cup all-purpose flour
  • 1 cup uncooked long grain wild rice
  • 6 cups vegetable broth
  • 1 can full fat coconut milk
  • 1 teaspoon fresh thyme leaves, for garnish
  1. Add 2 tablespoons butter to a large pot and place over MEDIUM-HIGH heat.
  2. Add the mushrooms and cook, stirring, occasionally, until they are tender and browned, about 5 to 6 minutes.
  3. Add Worcestershire and cook 1 to 2 minutes more. Remove from heat and transfer the mushrooms to a plate and set aside.
  4. Melt the remaining butter in the same pot over MEDIUM-HIGH HEAT. Add the onion, celery, and carrot and cook, stirring occasionally for about 5 minutes, or until veggies have softened. Add the garlic, thyme leaves, rubbed sage, smoked paprika, salt and pepper, and cook for another minute or two, stirring the mixture well to coat the veggies with the spices.
  5. Reduce the heat to MEDIUM and sprinkle the flour over the vegetables. Cook, stirring for 2 to 3 minutes. Slowly pour in the vegetable broth, stirring as you add it to ensure the mixture is smooth. 6. Add the uncooked rice and return the mushrooms to the pot. Increase the heat as needed to bring the soup to a boil, stirring occasionally. Cover, turn the heat down to LOW and simmer for 45 to 50 minutes or until the rice is tender.
  6. Add the full fat coconut milk. Stir until it is well incorporated and remove from the heat. Taste and season with additional salt and pepper, if needed.
  7. Garnish with additional thyme leaves and serve.