1. Put olive oil in stockpot and bring to medium heat. Add chopped onion, celery, and carrots. Cook until tender (5-6 minutes)
2. Add mushrooms, white wine, and chicken broth. Cover and simmer until mushrooms are cooked (25-30 minutes).
3. Separately, whisk together evaporated skim milk, flour, thyme, and pepper. Stir in cooked wild rice.
4. Slowly rice mixture into pot. Simmer over medium, stirring continually, until thick (5-7 minutes).