Start the pot: Set a large soup pot or Dutch oven over medium heat. Add the butter and let it melt.

Brown the mushrooms: Add the sliced mushrooms to the pot. Spread them out as evenly as you can.

Brown the mushrooms: Cook the mushrooms for 4 minutes without stirring much, until they start to brown on the bottom.

Brown the mushrooms: Stir the mushrooms and cook 3 to 4 minutes more, until they are darker, smaller, and the pot looks mostly dry.

Soften the vegetables: Add the chopped onion, sliced carrots, and sliced celery to the pot. Stir them with the mushrooms.

Soften the vegetables: Cook the vegetables for 5 minutes, stirring now and then, until the onion looks soft and the carrots start to lose their raw look.

Build the base: Add the chopped garlic and dried thyme to the pot. Stir for 30 seconds, just until they smell fragrant.

Build the base: Add the wild rice blend to the pot. Stir for 1 minute so the grains are coated in the butter and vegetable mixture.

Add the broth: Pour the chicken broth into the pot. Stir and scrape the bottom of the pot with a wooden spoon to loosen any browned bits.

Add the broth: Raise the heat to high and bring the soup to a boil.

Simmer the rice: Lower the heat to a gentle simmer. Partly cover the pot and cook for 20 to 25 minutes, until the rice is almost tender but still slightly firm in the center.

Add the chicken: Add the shredded chicken to the pot. Stir it into the hot broth.