Rinse 1 cup of wild rice under cold running water. Combine with 4 cups chicken broth in a saucepan, bring to boil, reduce heat and simmer for 45-50 minutes until tender. Set aside.

Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté 1 chopped onion, 2 diced carrots, and 2 diced celery stalks for 5-7 minutes until softened. Add 8 ounces sliced cremini mushrooms and cook for another 5-7 minutes. Stir in 3 minced garlic cloves, 1 teaspoon each of dried thyme, sage, and rosemary, cook for 1 more minute.

Pour in remaining 4 cups of chicken broth and add the cooked wild rice and 2 cups shredded chicken. Stir to combine and bring to a simmer. Cover and cook for at least 30 minutes.

Stir in 1 cup heavy cream or coconut milk and optional splash of dry sherry. Season with salt and pepper to taste, and stir in ¼ cup chopped parsley. Heat gently without boiling.

Ladle soup into bowls and garnish with toasted pecans or walnuts. If desired, sprinkle with grated Parmesan cheese. Serve immediately.