In a large pot over medium heat, drizzle a tablespoon of olive oil and add chopped onion, minced garlic, diced celery, and sliced carrots. Sauté for about 5-7 minutes until tender.

Add diced chicken to the pot and cook for about 5 minutes until no longer pink, stirring occasionally.

Add in chopped mushrooms and continue cooking for 3-4 minutes until softened.

Pour in about 6 cups of broth and bring to a boil. Stir in wild rice, reduce heat to low, cover, and simmer for about 30-40 minutes.

Once rice is cooked, gently stir in 1 cup of cream and season with salt and pepper. Simmer for another 5 minutes.

For extra umami, add reserved soaking liquid from dried mushrooms and a spoonful of miso paste. Let simmer for 5 more minutes.

Ladle soup into bowls and serve immediately, optionally with crusty bread or a light salad.