Start by cooking the wild rice according to package instructions. This typically takes about 45 minutes, so I recommend doing this first.

While the rice cooks, heat olive oil in a large Dutch oven over medium heat. Add onions, carrots, and celery, cooking until the vegetables begin to soften (about 5-7 minutes).

Add mushrooms and garlic, cooking for another 3-4 minutes until the mushrooms release their moisture.

Sprinkle flour over the vegetables and stir constantly for 1 minute to create a roux.

Gradually pour in the broth while stirring continuously to prevent lumps from forming.

Add thyme and bay leaves, then bring the mixture to a simmer. Reduce heat and let it cook for 15-20 minutes, stirring occasionally.

Stir in the cooked wild rice and heavy cream. Simmer for an additional 5 minutes.

Season with salt and pepper to taste before serving.