This is hands-down the very best Wild Rice and Mushroom Soup I've ever had. Period. The recipe comes from Cook's Illustrated, and you know how they won't let you see their recipes unless you pay, but I found someone else who didn't mind putting it up online. So click away and then make sure you make it!
I made just a few modifications for the future. Instead of heavy cream, I switched us to half and half, and instead of dried shitake mushrooms, I opted for fresh ones. And instead of cooking the rice in the oven, I used my steamer.