Step 1

In a large pot over medium-high heat, add the butter. Stir until melted, then add the shallots and fresh thyme. Cook until the shallots soften, 4-5 minutes. Dial up the heat a bit, stir in the salt and mushrooms. Cook, stirring occasionally, until the mushrooms release their liquid, and begin to brown, 10 minutes or so.

Step 2

Add the water (or broth) and bouillon (if you think you need more flavor), and simmer for another 10 minutes or so. Until the broth thickens just a bit. Stir in the wild rice and allow the broth to come back to a simmer. Reduce the heat to low and stir in the grated cheese and cream. Season with more salt if needed and plenty of black pepper.