In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender, about 5-7 minutes.

Stir in the wild rice, vegetable broth, thyme, salt, and black pepper. Bring to a boil.

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

If desired, stir in the heavy cream just before serving for added richness.