In a medium saucepan with a lid, bring all the water to a boil. Pour 2 cups over dried mushrooms and set aside. Stir wild rice into remaining water, add a sprinkle of sea salt, bring back up to a boil, cover, turn heat to low, and cook for 40 - 50 minutes, or until rice is al dente.

After 30 minutes, us a slotted spoon to pull mushrooms from soaking liquid and set aside. Strain mushroom soaking liquid through a cheesecloth or coffee filter, and reserve.

In a 4-quart, heavy bottomed soup pot, melt butter over medium-high heat. Add onion, sprinkle with sea salt and black pepper, and cook until the edges have browned nicely, about 10 minutes. If needed, edge heat down to medium to avoid burning. Stir in carrots, celery, and another sprinkle of sea salt, edge heat back up a bit, and cook for another 10 minutes, stirring occasionally. Add garlic and mushrooms and cook for 5 minutes longer.

Pour in white wine, being sure to scrape up any browned bits; cook for 2 minutes.

Add stock, mushroom soaking liquid, and thyme. Turn heat to high and bring soup to a boil, then turn heat to medium-low and simmer for 20 minutes. Add cooked rice so that it simmers in the soup for about 10 minutes. As soup simmers, check salt and pepper levels and adjust as needed.

Just before serving, stir in cream. Ladle into bowls and garnish with a sprig of thyme and minced parsley.