Wild Rice and Mushroom Soup

Bring water to a boil in a large saucepan. Add rice and cook about 40 minutes until kernels start to break open. Drain well. Melt butter in a large pot. Add carrot and leek. Cook over medium-high heat, 10 minutes, stirring frequently. Add mushrooms and cook until softened. Add flour and cook 1 minute, stirring. Add sherry and bring to a boil. Boil 1 minute. Stir in broth and simmer 30 minutes. Add rice and cream and return to a simmer. Add thyme, parsley, salt and pepper. Simmer 10 minutes, stirring occasionally.