Melt 2 tablespoons of butter in a large heavy Dutch oven or soup pot over medium-high heat. Add sliced cremini mushrooms and sear undisturbed for 4 to 5 minutes until deeply golden brown and caramelized. Remove mushrooms to a small plate.

In the same pot, melt the remaining 2 tablespoons of butter over medium heat. Add diced onion, carrots, and celery (mirepoix). Cook for 6 to 8 minutes until softened and translucent.

Stir in minced garlic, fresh thyme, minced rosemary, sea salt, and black pepper. Sauté for 1 minute until highly fragrant.

Sprinkle the flour over the softened vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste.

Slowly pour in 6 cups of chicken broth while whisking constantly to ensure a perfectly smooth, lump-free base.

Add the rinsed wild rice and the whole bay leaf. Bring to a vigorous boil, then reduce heat to low, cover with a tight-fitting lid, and simmer gently for 40 to 45 minutes until the wild rice grains are tender and have begun to puff open.

Remove the lid and discard the bay leaf. Stir in the shredded cooked chicken, sautéed cremini mushrooms, and heavy cream. Simmer uncovered over low heat for 5 minutes until piping hot and luxurious.

Taste and adjust seasoning with additional sea salt and cracked black pepper if needed.

Ladle into warm bowls, sprinkle generously with freshly chopped parsley, and serve with warm crusty artisan bread!