In a medium saucepan, combine wild rice with chicken broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes until tender.

Heat olive oil in a large pot, sauté onion, carrots, and celery for 5-7 minutes until softened. Add mushrooms and cook for another 5-7 minutes.

Add minced garlic, thyme, sage, and rosemary, sautéing for 1 minute until fragrant.

Pour in additional chicken broth and add cooked wild rice and chicken. Simmer for 30-60 minutes, stirring occasionally.

Stir in heavy cream (or coconut milk) and dry sherry, seasoning with salt and pepper. Add parsley and gently heat without boiling.

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