Let’s get cooking! Here’s how to make this delicious soup:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes. This was always my favorite part as a child, waiting for the garlic to hit the hot oil and fill the kitchen with its aroma.
2. Add the mushrooms, carrots, and celery to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Add the cubed chicken to the pot, cooking until the pieces are no longer pink, about 6-7 minutes. Stir in the wild rice and mix well.
4. Pour in the chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 45 minutes, or until the rice is tender. This is a great time to tidy up the kitchen or help the kids with their homework, just like my mom used to multitask while the soup bubbled away.
5. Once the rice is cooked, stir in the heavy cream and thyme. Season with salt and pepper to taste. Let the soup simmer for another 5 minutes to allow the flavors to meld together.
6. Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!

Remember, this recipe is forgiving. Feel free to adjust the seasoning or thickness to your liking. My motto: if it smells good, it probably tastes good too!