In a medium-sized pot, combine 1 cup of rinsed wild rice with 4 cups of chicken broth. Bring to a gentle boil over medium-high heat, then reduce the heat and cover, letting it simmer for 45-50 minutes. Drain any excess liquid and set it aside.

In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks, sautéing for about 5-7 minutes until softened. Stir in 8 ounces of sliced cremini mushrooms and cook until tender, about 3-4 minutes. Add 3 minced garlic cloves and 1 teaspoon each of dried thyme, sage, and rosemary.

Pour in the remaining 4 cups of chicken broth along with the cooked wild rice and 2 cups of shredded cooked chicken to the sautéed vegetables. Bring to a gentle simmer, cover, and cook for 30-60 minutes, stirring occasionally.

Stir in 1 cup of heavy cream (or coconut milk) and ½ cup of dry sherry if desired. Mix in ¼ cup of fresh parsley and season with salt and pepper to taste. Heat through on low for about 5-7 minutes.

Ladle the warm soup into bowls, garnishing with toasted pecans or walnuts. Serve immediately.