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Turn your Crockpot™ on to warm. Add in the carrots, celery, onions, garlic and mushrooms.
Add in the wild rice, dried oregano, fresh thyme and generous amount of sea salt and ground black pepper. Pour in the vegetable broth. Stir everything together until fully combined.
Cover your Crockpot™ and set to high for 3 to 4 hours, or low for 6 to 8 hours.
After your soup is finished cooking (or within the last 5 minutes), make your beurre manié. This is an ingenious way to thicken your soup without having to stop and make a difficult roux on the stovetop.
Mix together the softened vegan butter and the flour together with a spoon. Mix for about 1 to 2 minutes until it comes together and is silky smooth, and the flour is fully mixed into the butter.
Ladle some soup into your butter-flour mix to temper it, mix it together until smooth, then add the whole thing into the soup.
Add in your coconut milk, then stir it all together. Let it all meld for at least 5 minutes in the hot soup.
Taste and season with sea salt and black pepper again if needed.
Turn your Crockpot™ to off or warm, serve alongside some bread and enjoy!