In a saute pan over medium heat, melt the 1 Tbs of butter and olive oil. Add carrots, celery, onion, and garlic to the pan, and cook a few minutes until vegetables have softened slightly and onion is translucent. (Stir frequently so the garlic doesn't burn!) Sprinkle flour over the vegetables, and stir to coat. (Add an extra 1 Tbs. butter if needed.) Cook for 1 minute, then transfer flour-coated vegetables to a large saucepan.
Put saucepan on medium heat and slowly add chicken stock and milk. Cook and stir until soup thickens. Add thyme, salt, and pepper. Continue to simmer soup while finishing the recipe.
Add remaining 1 Tbs butter to the saute pan, and melt. (Add an extra 1 Tbs. of butter if needed.) Over medium heat, saute the mushrooms until fragrant and nicely browned. Transfer mushrooms to the soup.
Add wild rice and chopped (cooked) chicken breast to the soup. Simmer soup until ready to serve! Enjoy with crusty bread.
Chicken and Wild Rice Soup https://www.rootandbloomforever.com/quick-to-fix-creamy-chicken-mushroom-wild-rice-soup/