In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil, then reduce to low heat, cover, and simmer for 45-50 minutes, until tender. Check and add more broth if needed. Drain excess liquid and set aside.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Toss in the cremini mushrooms and continue cooking for another 5-7 minutes.

Bring in the garlic, thyme, sage, rosemary, and optional red pepper flakes. Stir for about a minute until it all smells heavenly.

Pour in the remaining chicken broth, add the cooked wild rice and shredded chicken. Let it simmer on low heat for at least 30 minutes, stirring occasionally.

Stir in the heavy cream (or coconut milk) and dry sherry (if you’re feeling fancy). Toss in the fresh parsley, season with salt and pepper, and gently heat through.

Ladle the soup into bowls and garnish with toasted pecans or walnuts and a sprinkle of Parmesan cheese, if using. Serve immediately.