Vegan Mushroom Wild Rice Soup

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First, rinse the wild rice and add it to a small or bowl to soak in cold water for 15-30 minutes.
While the rice is soaking, chop & prep the vegetables. Slice the mushrooms thinly and finely dice the onions.
Next, add the vegan butter to a large soup pot and turn on the heat. Once the butter has melted, add in the onion, garlic, and mushrooms. Then, sauté for 15 minutes until the onions & mushrooms are beginning to crisp up and brown.
Once the vegetables are cooked, season with a mix of parsley, salt, and pepper. Then, add the vegetable broth, soaked & strained wild rice, and coconut milk to the pot with the vegetables. Stir to mix together.
Bring the pot of soup to a boil. Then, reduce the heat to a simmer and cook covered for 20 minutes.
At the 20 minute mark remove the soup lid, stir the soup, and cook the soup uncovered for an additional 15-20 minutes until the rice is cooked through.
Remove the soup from the heat and let it sit for 5 minutes to thicken. Finally, serve and enjoy!