Heat one tablespoon of olive oil in a large stock pot over medium heat. Once hot, add the onion, carrot and celery. Saute for 3 - 4 minutes tunil the onions are starting to brown and turning translucent.
Add the mushrooms, garlic, seasoning and seaon with salt and pepper. Saute another 2 - 3 minutes until the garlic is fragrant.
Stir in the wild rice and vegetable broth.
Bring the mixture to a bowl, then turn down to a simmer. Cover and let simmer for 30 minutes.
With 5 minutes left in the cooking process, add the remaining olive oil into a small saucepan. Heat to medium and once hot, whisk in the flour.
Once the flour is clumped, add the cocnut milk *slowly*, continually whisking until you have a thick "sauce" like consistency. (we're making a roux)
When your timer for the soup goes off, stir in the coconut milk roux. Allow the mixture to cook for another 5 minutes.
Stir in the lemon juice, and additional salt and pepper. Taste and adjust seasoning as needed.
Serve immediately with a slice of toasty bread and some fresh herbs.