In a large pot or Dutch Oven, add olive oil with prepped onion, mushrooms, carrots, celery, and garlic over medium heat until juices release and the onion is transparent. Stir occasionally. 2 tablespoons olive oil, 1 large yellow onion, diced, 8 ounces baby bella mushrooms, sliced, 2 large carrots, peeled and chopped, 2 ribs celery, chopped, 4 cloves garlic, minced
Add flour, salt, pepper, nutmeg, and cayenne (optional) and stir to coat. Make sure there is no lumps of flour before moving to the next step.
2 tablespoons all-purpose flour, ½ teaspoon salt, ½ teaspoon ground black pepper, ¼ teaspoon ground nutmeg, ⅛ teaspoon cayenne pepper
Add vegetable broth and bay leaf and stir to combine.
6 cups vegetable broth, 1 bay leaf
Add wild rice and stir to evenly distribute. Cover and turn heat down to low. Simmer on low, covered, for 45 minutes, stirring occasionally to make sure nothing sticks to the bottom and burns.
1 cup wild rice
Remove the bay leaf and add coconut milk and spinach. Cook for another 5 minutes uncovered, stirring frequently.
13.5 ounces full fat coconut milk, 2 cups fresh spinach
Serve hot and enjoy!