Directions

1. In a pot, combine wild rice and broth; bring to a boil then reduce heat and simmer for 40-45 minutes until rice is tender.
2. In a large skillet, melt butter over medium heat; saute onion, celery, and carrots until softened, about 5 minutes.
3. Add mushrooms and garlic to the skillet; cook until mushrooms release moisture and soften, about 5 minutes.
4. Add sauteed vegetables and thyme to the pot with cooked wild rice; stir to combine.
5. Slowly stir in heavy cream and cook on low heat for 5-10 minutes without boiling.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.