In a large 6-quart enameled cast iron Dutch oven or heavy-bottomed stockpot, melt 4 tablespoons of butter over medium heat. Add the diced onion, carrots, celery, and sliced mushrooms. Sauté for 6 to 8 minutes until the vegetables soften and mushrooms release their moisture.

Add the minced garlic, fresh thyme, and rosemary. Cook for 1 minute until fragrant. Sprinkle 1/3 cup of all-purpose flour over the sautéed vegetables. Stir continuously for 2 minutes to cook out the raw flour taste and coat every vegetable piece in a golden roux paste.

Slowly pour in 6 cups of chicken bone broth while whisking continuously to dissolve the flour without any lumps. Add the rinsed wild rice blend, dried bay leaf, kosher salt, and black pepper. Submerge the whole raw chicken breasts directly into the broth.

Bring the soup to a gentle boil, then immediately reduce heat to medium-low, cover with a tight-fitting lid, and simmer gently for 40 to 45 minutes until the wild rice is tender and has started to pop open.

Using tongs, transfer the cooked chicken breasts to a cutting board. Shred the meat into tender bite-sized strands using two forks. Return the shredded chicken to the pot.

Discard the bay leaf. Reduce the burner heat to low. Slowly pour in 3/4 cup of heavy whipping cream and 1 teaspoon of fresh lemon juice, stirring gently to integrate into a velvety, luscious broth. Simmer uncovered for 5 minutes until heated through (do not let boil).

Taste and adjust salt or pepper as desired. Ladle into warm shallow bowls, top with freshly chopped flat-leaf parsley and fresh thyme leaves. Serve immediately alongside warm artisan sourdough bread with salted butter.