1. Rinse wild rice and cook in 3 cups water or broth for 40 minutes until tender, then drain.

2. In a large pot, heat butter and olive oil over medium heat.

3. Add chopped onion and garlic and sauté until translucent.

4. Stir in sliced mushrooms and cook until browned.

5. Add shredded chicken, thyme, and bay leaf, stirring to combine.

6. Pour in chicken broth and bring to a simmer for 15 minutes.

7. Stir in cooked wild rice.

8. Lower heat and slowly add heavy cream, stirring gently to combine.

9. If a thicker soup is desired, whisk flour or cornstarch with a little broth and stir in.

10. Season with salt and pepper, remove bay leaf, and simmer 5 minutes more.

11. Ladle into bowls and serve with crusty bread.