In a large saucepan set over medium heat, sauté the onion, carrots, and celery for 6 to 8 minutes until they turn tender. Sprinkle the thyme and black pepper over the sautéed vegetables and allow the mixture to cook for an additional 1 minute. Sprinkle the flour over the vegetables and cook, stirring constantly, for an additional minute.
Add the chicken stock and wild rice to the pan and bring the soup to a boil. Reduce the heat and simmer the soup for 50 minutes. Add the crumbled bacon, light cream, and Comte cheese to the pan; heat through.
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