Add the wild rice to a bowl with water. Let soak 20 minutes.
Drain and rinse the rice through a fine-mesh strainer.
In a large pot (or dutch oven) over medium high heat, saute the onions and garlic with cooking oil. Cook until onions turn translucent, about 1-2 minutes.
Add in the mushrooms, dried thyme, dried parsley, salt and pepper. Saute for another 2 minutes.
Add the coconut milk. Bring to a boil then add the broth.
Reduce heat and let simmer for 10 minutes covered.
Remove the lid and simmer another 5-10 minutes. Use soup ladle to pour into bowls. Serve and enjoy!
Recipe Notes:
This recipe will make about four small servings or two large servings.
This soup is thick and creamy. The rice will absorb a lot of the liquid. If you want it to be a bit runnier, just add more broth to the recipe.