In a large Dutch oven, or soup pot, heat the olive oil and the butter over medium heat and add the leeks. Cook over low heat for 15-20 minutes, until the leeks begin to brown, but not burnt. Bring the heat to medium and add the wild mushrooms. Cook for 10 minutes, until the mushrooms are browned and tender. Add the flour and cook for one minute. Add the white wine, scraping the bottom of the pot and cook for one more minute. Add the broth, the thyme, the sea salt and pepper, and bring to a boil. Reduce the heat and simmer for 15-20 minutes, until slightly reduced. Add the can of coconut milk and the parsley. Taste and adjust for salt and pepper. Heat through and serve. Bon appétit!