In a large soup pot, heat 2 tbsp olive oil or ghee over medium heat. Add carrots, celery, and shallots with a pinch of salt and pepper.
Sauté for 4–5 minutes, until fragrant and lightly golden
Add broth, chicken, wild rice, thyme, sage, and crushed red pepper.
Bring to a boil, then reduce heat to low, cover, and simmer for 35–45 minutes, until rice is tender and chicken is cooked through.
Remove chicken, shred with two forks, and return to the pot.
Stir in coconut milk (or cashew cream), dairy-free parmesan, and spinach. Simmer gently for 10 minutes until creamy and warmed through
Stir in parsley just before serving.
While the soup simmers, preheat the oven to 425°F (220°C).
On a large baking sheet, toss mushrooms with olive oil, garlic, rosemary, lemon zest, salt, and pepper.
Roast 25–30 minutes, stirring halfway, until golden and crisp.
Mash the roasted garlic cloves and stir them into the soup with any leftover pan oil for an umami-rich finish.
Ladle the soup into bowls and top with roasted mushrooms, fresh herbs, and extra dairy-free parmesan.
