For the Bread Bowls - Place the yeast and sugar in a large bowl and stir to dissolve the yeast. Let it stand until foamy. Mix in all the ingredients, except for the egg. When the dough has pulled together, knead it for a few minutes until smooth and elastic. Lightly oil the dough, cover, and place in a warm place to rise for 1 hour.
Divide the dough into equal portions. I was only able to get 3 bread bowls out of the dough. Place on a parchment lined baking sheet and let it rise for about 30 minutes.
Preheat your oven to 400 F. Place an empty sheet pan on the 2nd shelf of your oven. Brush the dough with egg wash. Place the bread bowls on the top shelf of the oven. Pour a cup of hot water into the bottom empty sheet pan.
Bake in the oven for 25 min.
Slice off the top of the bread bowls and scoop out some of the bread.
For the soup - Prepare your wild rice according to package directions. Set aside._
In a large pot, melt 1 tbsp. butter. Add the onion, carrots and celery and sauté until slightly tender. Add in the garlic, chicken stock, sage, rosemary, salt and pepper. Increase the heat to medium-high and add in the chicken. Cover the pot and let the soup boil for about 10 min.
In a separate saucepan, melt 6 tbsp. butter. Add in the flour and whisk. While you are whisking, slowly pour in the coconut milk and keep stirring until thick. Place this mixture into the soup pot. Stir and let cook for 5 min. Add in the wild rice and lemon zest.
Serve warm in the homemade bread bowls.