Start by rinsing wild rice under cold water. In a large pot, combine wild rice with chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 45-50 minutes until tender.

In a soup pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Cook for 5-7 minutes until translucent. Add sliced mushrooms and sauté for another 5 minutes. Stir in minced garlic, thyme, sage, and rosemary, cooking for an additional minute.

Pour in the remaining chicken broth and add the reserved wild rice. If using, add shredded cooked chicken. Bring to a gentle simmer, cover, and cook on low heat for 30-60 minutes.

Reduce heat to low and stir in heavy cream or coconut milk. Optionally, mix in dry sherry. Add chopped parsley and season with salt and pepper to taste. Heat through gently.

Ladle soup into bowls and garnish with toasted nuts and Parmesan cheese if desired. Serve with crusty bread or a salad.