Rinse 1 cup of wild rice under cold water. In a saucepan, combine with 4 cups of chicken broth and bring to a boil. Reduce heat and simmer for 45-50 minutes until tender.

Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add diced onion, chopped carrots, and chopped celery. Sauté for 5-7 minutes.

Add 8 ounces of cremini mushrooms and cook until tender. Stir in 3 cloves of minced garlic, 1 teaspoon each of dried thyme, sage, and rosemary. Sauté for 1 more minute.

Pour in the remaining 4 cups of chicken broth and add the cooked wild rice and 2 cups of shredded cooked chicken. Bring to a gentle simmer.

Cover and simmer for 30-60 minutes, stirring occasionally.

Stir in 1 cup of heavy cream or coconut milk and ¼ cup of dry sherry. Season with salt and pepper, and add chopped parsley. Heat through for 5 minutes.

Ladle into bowls, garnish with toasted nuts and grated parmesan cheese if desired. Serve warm.