In a medium saucepan, combine the wild rice with 4 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 50 minutes, or until tender. Drain and set aside.

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5–7 minutes until the vegetables are tender and the onions are translucent.

Stir in the minced garlic and sliced mushrooms. Cook for an additional 3 minutes, allowing the mushrooms to soften.

Pour in the vegetable broth and add the cooked wild rice, dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a gentle simmer and let it cook for 15–20 minutes.

Stir in the coconut milk and allow the soup to simmer for another 5 minutes to blend the flavors.

Taste and adjust seasoning as necessary, adding more salt or pepper according to your preference.

Ladle the soup into bowls and garnish with fresh parsley before serving.