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Cook Rice: Cook rice according to instructions on the package, using broth instead of water to cook the rice (it should be a ratio of about 1 cup wild rice to 2 cups broth).
Flavor Base: Heat 2 Tbsp of the butter in a large pot over medium heat. Add carrots, celery, onion, and garlic. Cook, stirring often, until onion is soft and translucent, about 5 minutes.
Flour: Add remaining butter, stirring until melted. Sprinkle in flour and stir to evenly coat everything.
Soupify: Stir in the remaining 4 cups of warm broth, mushrooms, bay leaves, and poultry seasoning. Cover and bring to a gentle simmer for 10 minutes.
Assemble: Stir cooked rice and coconut milk into the pot of broth. Taste and season with salt as needed. Serve hot with crusty bread!