Begin by rinsing the wild rice under cold water. In a medium pot, combine the rinsed rice with chicken broth. Bring to a boil, then reduce to low, cover, and simmer for 45-50 minutes until tender. Drain excess liquid and set aside.

In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes. Add mushrooms and cook for another 5-7 minutes. Stir in garlic, thyme, sage, and rosemary; cook until fragrant for about 1 minute.

Pour in remaining chicken broth along with cooked wild rice and shredded chicken. Stir well, bring to a simmer, and cook for at least 30 minutes, stirring occasionally.

Lower the heat and stir in heavy cream (or coconut milk) and dry sherry if desired. Add chopped parsley, then season with salt and pepper to taste. Keep warm on low heat.

Ladle soup into bowls and garnish with toasted nuts and optional grated Parmesan cheese. Serve immediately.