3/4 Cups wild rice rinsed

2 stripes thick sliced bacon diced

8 Ounces button mushrooms sliced

1/2 Cups diced onion

1/4 Cups diced carrot

1/4 Cups diced celery

1/4 Cups flour

2 Tablespoons dry sherry

4 Cups chicken broth

2 Cups cooked wild rice

2 Cups cooked shredded chicken

2 Teaspoons minced thyme

1/2 Cups whole milk

1/2 Cups heavy cream

1/4 Cups sour cream

Prepare wild rice as directed. Saute bacon in a large pot over medium high heat until crisp; 8-10 minutes. Drain on paper towels. Add mushrooms to drippings and saute over medium high heat until soft about 5 minutes. reduce heat to low and add onion, carrot, and celery; cover and sweat until onion is translucent, about 5 minutes. Remove lid and increase heat to medium. Stir in flour and cook 1 minute. Deglaze with sherry, scrapping up bits from the bottom of the pot, then add broth, cooked rice, chicken, and thyme. Bring to a boil and reduce heat to medium low and simmer 10 minutes. Finish soup with milk, cream, sour cream, bacon, salt and pepper; gently simmer 1 minute to heat through. Garnish each serving with scallions and toasted almonds.