In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent.

Add the sliced mushrooms and cook until they are softened, about 5 minutes.

Stir in the wild rice, vegetable broth, thyme, and rosemary. Bring to a boil, then reduce heat to low and cover.

Simmer for about 40 minutes, or until the rice is tender.

If using, stir in the heavy cream and season with salt and black pepper to taste. Heat through.

Serve hot, garnished with fresh herbs if desired.