Creamy vegan wild rice & oyster mushroom soup

Ingredients:
3/4 cup of wild rice or wild rice blend
3 stalks of celery chopped
3 medium carrots chopped
1/2 yellow onion chopped
4 garlic cloves minced
4 oz of baby Bella mushrooms (i chopped the stems and cut the mushroom in halves)
4 oz of oyster mushrooms (chopped stems and separated)
1.5 cans of unsweetened coconut milk
3 cups of veggie broth
Roasting blend of fresh rosemary, Italian parsley, & thyme (it comes in a pack for like $2 in the grocery store. I used a sprig of each)
Pink Himalayan salt and/or truffle salt (truffle salt adds a deeper flavor but pink is still delish AF)
Black cracked pepper
3 large spoonfuls of Italian seasoning
4 spoonfuls of vegan butter or 1/2 stick (whichever you prefer)
4 spoonfuls of cornstarch OR all-purpose flour
Directions:
1) rinse and soak rice in cold water for 15-20. I did this & chopped veggies during soaking.
2) Heat large soup pot and sauté all veggies in butter about 15 min or at least until the carrots are semi-soft. Add cornstarch/flour within the last 5 min of sauté to create a roux/thickening agent.
3) Add seasonings, veggie broth and coconut milk. Salt/pepper to your usual liking. Bring to boil.
4) strain soaking rice & add rice and roasting blend/sprigs to boiling ingredients. Stir & reduce to simmer for about 40-60 min.
5) Stir occasionally until finished.
Served, topped with dried parsley for the razzle dazzle! Lol
Tips: It didn’t start to thicken until after 30-40 minutes of simmer. So don’t be worried if it isn’t before then. Add more cornstarch for thicker soup. For less creamy or thinner, add more veggie broth.
Taste as time goes on to ensure that the salt/pepper ratio is to your personal liking