In a large pot, heat 1 tablespoon of olive oil over medium heat.
Add the onions, stirring occasionally until they are soft, about 4 minutes.
Add the wild rice and stir for 30 seconds.
Add the chicken or vegetable broth and bring to a simmer. Cover and cook on low heat for 45 minutes.
In a separate skillet, heat the remaining olive oil over medium-high heat and add the sliced mushrooms. Cook, stirring occasionally until the mushrooms begin to brown. After about 7 minutes, add the white wine and cook until the liquid has evaporated. Add soy sauce and stir until the liquid has evaporated again.
To serve, fold the mushrooms into the rice and add chopped chives to garnish.