Sauté the vegetables

• Melt the butter in a stockpot over medium heat.
• Add the onion, carrots and celery and cook until softened.
• Stir in the garlic and mushrooms and cook a few minutes more.

Make the roux

• Sprinkle the flour over the vegetables and stir to coat.
• Cook, stirring, until the flour is lightly golden.

Add stock and rice

• Pour in the chicken stock gradually, stirring to avoid lumps.
• Add the wild rice blend, thyme, bay leaf, salt and pepper.
• Bring to a boil, then cover and simmer until the rice is tender.

Cook the chicken

• Add the diced chicken to the simmering soup.
• Cook until the chicken is cooked through and tender.

Finish with cream

• Remove the bay leaf.
• Stir in the heavy cream and warm through without boiling.
• Taste and adjust the seasoning.

Serve

• Ladle the soup into bowls.
• Sprinkle with fresh parsley.