1. Heat one tablespoon of olive oil in a large stock pot over medium heat. Once hot, add the onion, carrots, and celery. Sauté for 3–4 minutes until the onions are starting to brown and turn translucent.

2. Add the mushrooms, garlic, and Italian seasoning, and season with salt and pepper. Sauté another 2–3 minutes until the garlic is fragrant.

3. Stir in the wild rice and vegetable broth.

4. Bring the mixture to a boil, then turn the heat down to a simmer. Cover and let simmer for 30 minutes.

5. With 5 minutes left in the cooking process, add the remaining olive oil into a small saucepan. Heat to medium and once hot, whisk in the flour.

6. Once the flour is clumped, add the coconut milk slowly, continually whisking until you have a thick sauce-like consistency.

7. When your timer for the soup goes off, stir in the coconut milk roux. Allow the mixture to cook for another 5 minutes.

8. Stir in the lemon juice, and additional salt and pepper. Taste and adjust seasoning as needed.

9. Serve immediately with a slice of toasty bread and some fresh herbs.