In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onions, carrots, and celery; cook for 5–7 minutes until softened. Add sliced mushrooms and cook for an additional 5–7 minutes. Stir in minced garlic and dried herbs.

Add the cooked wild rice and remaining 4 cups of chicken broth to the pot. If using, stir in cooked chicken. Bring to a gentle simmer, then reduce heat to low and cover. Simmer for 30–60 minutes.

Stir in 1 cup of heavy cream or coconut milk and a splash of dry sherry if desired. Add freshly chopped parsley, season with salt and pepper, and gently heat through.

Ladle the soup into bowls, garnishing with chopped nuts and Parmesan cheese if desired. Serve warm.