1. Preheat oven to 400°F (200°C). Toss mushrooms with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and crisp on the edges.

2. In a large pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Sauté onions, carrots, and celery for 5–7 minutes until soft. Add garlic and cook for 1 more minute.

3. Add chicken breasts and pour in chicken broth. Bring to a boil, then reduce to simmer. Cover and cook chicken for 15–20 minutes or until fully cooked.

4. Remove chicken, shred with two forks, and return to the pot.

5. Stir in wild rice and simmer uncovered for 40–45 minutes until rice is tender but chewy.

6. Add roasted mushrooms, thyme, and rosemary. Simmer another 5–10 minutes.

7. Stir in heavy cream and simmer for 5 minutes more until thickened.

8. Taste and season with additional salt and pepper if needed. Remove herb stems and serve hot.