Step 1: Cook the Wild Rice

Start by cooking the wild rice. In a medium saucepan, combine 1 cup of wild rice with 3 cups of water. Bring it to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 40-45 minutes until the rice is tender but still has a slight bite. Drain any excess water and set the cooked rice aside.

Step 2: Sauté the Vegetables

While the rice is cooking, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot over medium heat. Add the chopped onion, minced garlic, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.

Step 3: Cook the Mushrooms

Add the sliced mushrooms to the pot and cook for an additional 5-6 minutes, allowing them to release their moisture and develop a nice golden-brown color. Mushrooms are the star of this dish, so give them time to get that rich, earthy flavor.

Step 4: Add the Broth and Spices

Once the mushrooms are nicely browned, pour in the 6 cups of vegetable broth. Stir in 1 teaspoon of dried thyme and the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, allowing all the flavors to meld together.

Step 5: Make the Creamy Base

In a small bowl, whisk together 1/4 cup all-purpose flour and 1 cup of heavy cream until smooth. Slowly pour this mixture into the soup, stirring constantly to avoid any lumps. Let the soup simmer for an additional 5-10 minutes until it thickens and becomes creamy.

Step 6: Add the Cooked Rice

Stir in the cooked wild rice to the soup and continue cooking for another 5 minutes to warm the rice through and combine all the flavors.

Step 7: Season and Finish

Taste the soup and season with salt and pepper to your liking. If you prefer a bit of brightness, stir in 1 tablespoon of lemon juice. For a fresh touch, garnish with chopped parsley before serving.