In a large dutch oven set over medium-high heat, add the canola oil. Add the chicken and season with salt and black pepper. Cook until the chicken is fully-cooked, and then remove it from the pot and transfer to a plate. Leave the stove on, but reduce the heat to medium.

Melt the butter in the pot, and then add the onion, celery, and mushrooms. Season with salt and black pepper and cook until the veggies are tender and the mushrooms have released all of their liquid, about 8 minutes. Stir in the flour and cook for an additional 2 minutes or until golden brown. Whisk in the beer and add the rice. Cook for 3 minutes to lightly toast the rice and allow for the wine to cook off. Add the bay leaf and stir in the chicken stock. Bring to a boil and then reduce the heat to a heavy simmer. Cook until the rice is just tender, about 25 minutes.

Once the rice is tender enough to eat, bring the heat back up to medium. Season to taste with salt and black pepper. Add the dried thyme. Stir. Next, stir in the heavy cream, parsley, and chicken. Cook for an additional 5 minutes. Adjust seasoning to taste. Keep warm and covered until you are ready to serve.

Serve the cream of mushroom, wild rice and chicken soup drizzled with sour cream, sprinkled with fresh parsley, and topped with oyster crackers. Soup is just as good served the next day. Enjoy!