In a medium saucepan, combine 1 cup of rinsed wild rice with 4 cups of chicken broth. Bring to a boil, then reduce to low, cover, and simmer for 45-50 minutes.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until soft.

Stir in 8 ounces of sliced cremini mushrooms and cook for another 5-7 minutes until tender.

Add 2 minced garlic cloves, 1 teaspoon of dried thyme, ½ teaspoon of dried sage, ¼ teaspoon of dried rosemary, and optional ¼ teaspoon of red pepper flakes. Stir until fragrant.

Pour in the remaining 4 cups of chicken broth, cooked wild rice, and 1 cup of shredded cooked chicken. Increase heat to simmer.

Cover and lower heat. Simmer for at least 30 minutes, stirring occasionally.

Stir in ½ cup of heavy cream or coconut milk and optional ¼ cup of dry sherry. Season with salt and pepper, then fold in ¼ cup of chopped fresh parsley.

Gently heat through and serve garnished with toasted pecans or walnuts and optional grated Parmesan cheese.