Wild rice simmers until tender and split, then gets folded into a pot of softened onion, celery, and carrots for that classic, cozy base. Sliced cremini mushrooms bring an earthy depth, while garlic and fresh thyme perfume the whole pot before it's thickened into a rich, spoon-coating broth. A generous pour of heavy cream turns everything velvety and luxurious, so every ladleful is thick, comforting, and full of texture from the chewy rice and tender vegetables. A scattering of fresh parsley on top adds a bright, herby finish. It's a warming, cold-weather favorite that fits neatly into a vegetarian kitchen.
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Combine the rinsed wild rice and 3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook until the rice is tender and most grains have split open, 45–50 minutes. Drain any excess water and set the cooked rice aside.
While the rice cooks, melt the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
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