Start by rinsing wild rice under cold water to remove excess starch, then combine with chicken broth in a saucepan. Bring to a boil, cover, and simmer for 45-50 minutes until tender.

While the wild rice cooks, heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, sautéing for 5-7 minutes until softened. Stir in sliced mushrooms and cook until tender. Add minced garlic, thyme, sage, and rosemary for 1 minute.

Pour in remaining chicken broth, then add cooked wild rice and shredded chicken. Bring to a gentle simmer over low heat, cooking for at least 30 minutes, stirring occasionally.

Stir in heavy cream or coconut milk, and add dry sherry if using. Toss in chopped parsley and season with salt and pepper. Heat gently through.

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