In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender.

Check periodically and add more broth if needed. Drain any excess liquid and set aside.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened.

Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender. Add minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook for about 1 minute until fragrant.

Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables.

Add the cooked wild rice and shredded cooked chicken. Bring to a simmer. Reduce to low, cover, and simmer for at least 30 minutes, stirring occasionally.

Stir in heavy cream (or coconut milk) and dry sherry (if using). Add chopped parsley. Season with salt and pepper to taste.

Heat through gently, being careful not to boil after adding cream.

Ladle the soup into bowls and garnish with toasted pecans or walnuts and Parmesan cheese (if using). Serve immediately.