Chicken soup with leeks, mushrooms, and wild rice

This is quite a simple soup, but it was a nice way to use up my leftover roast chicken and stock.

Chicken soup with leeks, mushrooms, and wild rice

chicken stock
cooked chicken, shredded
1/4 c wild rice
leek, thinly sliced
handful dried mushrooms
fresh mushrooms, sliced
thyme

Start cooking the wild rice as per directions on package. Pour some boiling water on the dried mushrooms to reconstitute them. Heat the stock, and once it comes to a simmer add the chicken. Saute the leek in some oil (seasoning a bit while you do so), and set aside. Saute the fresh mushrooms (seasoning a bit, and adding some thyme), and set aside. Add the cooked leeks and mushrooms to the soup. Slice the reconstituted dried mushrooms and add to the pot (along with the soaking liquid). Season to taste, adding a bit more thyme if you like, and let simmer until almost done. Add the rice to the soup along with any liquid that may remain. Let simmer another 5 minutes or so.