1. Melt 2 tablespoons of butter in a Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until they are deeply browned and have absorbed the liquid (about 6-8 minutes). Stir in Worcestershire sauce for 1-2 minutes until absorbed. Transfer mushrooms to a plate and set aside.

2. Melt the remaining 4 tablespoons of butter in the same pot. Add onion, celery, and carrot. Cook for about 5-7 minutes until softened.

3. Add garlic, thyme, sage, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant. Sprinkle in the flour and stir continuously for 2-3 minutes to cook the raw flour taste out and create a light roux.

4. Slowly whisk in the chicken broth until smooth. Return the cooked mushrooms and the uncooked wild rice blend to the pot. Increase heat to bring to a boil, then reduce heat to low, cover, and simmer for 45-55 minutes, or until the wild rice is tender.

5. Remove the pot from the heat. Stir in the half-and-half until well incorporated. Taste and adjust seasoning with additional salt and pepper as needed. Garnish with fresh thyme and serve.