Rinse the wild rice under cold water.

Combine wild rice and vegetable broth in a large pot. Bring to a boil.

Reduce heat and simmer for about 40 minutes, or until the wild rice is tender.

Sauté onions, carrots, celery, and garlic in a skillet until soft.

Add sliced mushrooms, thyme, and rosemary to the skillet, cooking until mushrooms are tender.

Combine the sautéed mixture with the cooked rice and broth.

Stir in heavy cream, salt, and pepper. Heat through gently.

Serve hot in bowls and enjoy.