In a large heavy soup pot or Dutch oven, melt the butter with the olive oil over medium heat.

Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.

Add the sliced mushrooms and cook for another 6 to 8 minutes, until they release their moisture and start to turn golden around the edges.

Stir in the garlic, thyme, rosemary, black pepper, and salt. Cook for 30 seconds, just until fragrant.

Sprinkle the flour over the vegetables and stir well so everything is evenly coated. Cook for 1 to 2 minutes to remove the raw flour taste.

Slowly pour in the chicken broth while stirring, scraping up anything from the bottom of the pot.

Stir in the rinsed wild rice blend and add the bay leaf. Bring the soup to a gentle boil, then reduce the heat to low.

Cover partially and simmer for 35 to 40 minutes, or until the wild rice is tender and some grains have started to open.

Stir in the shredded chicken, half-and-half, and heavy cream. Simmer gently for 5 more minutes, stirring occasionally, until the soup is hot and creamy. Do not let it boil hard after adding the dairy.

Remove the bay leaf, then stir in the chopped parsley. Taste and adjust the seasoning with extra salt or pepper if needed.

Ladle into bowls, garnish with fresh thyme if desired, and serve warm with crackers or crusty bread.