In a Dutch oven, melt butter; add onion, garlic and mushrooms and sauté until tender. Add wine & increase heat. Cook until reduced by half then add the chicken stock, herbs and cooked chicken, bring to a boil, reduce heat and simmer for 10 minutes or so. Add the wild rice & cream and simmer over low heat until thoroughly heated and flavors have blended. Season to taste with salt and pepper and serve wth crusty bread.