Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil glistens, add one chopped medium onion and two minced garlic cloves. Sauté for about 5 minutes, stirring frequently, until the onions are translucent and fragrant.

Stir in 8 ounces of sliced mixed mushrooms (cremini and shiitake) to the pot. Sauté these for approximately 8 minutes until they turn tender and golden brown.

Incorporate 1 cup of rinsed wild rice into the mixture along with 6 cups of vegetable broth. Increase the heat until the mixture reaches a boil. Once bubbling, lower the heat to a simmer, cover the pot, and let it cook for around 45 minutes.

After the rice is cooked, pour in 1 cup of heavy cream and stir well to combine. Allow the soup to simmer for an additional 10 minutes over low heat.

Season your soup with fresh thyme leaves, salt, and pepper according to your taste. Let it cook for a few more minutes, then serve hot.