In a medium saucepan, combine the rinsed wild rice with 4 cups of 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. 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, stirring for 5-7 minutes, until softened.

Toss in the cremini mushrooms and cook for another 5-7 minutes until tender. Add the minced garlic, thyme, sage, rosemary, and red pepper flakes, and sauté for about 1 minute until fragrant.

Pour the remaining 4 cups of chicken broth into the pot with the sautéed veggies. Add cooked wild rice and shredded chicken. Bring to a simmer over medium heat, then reduce heat to low, cover, and simmer for 30 minutes (up to an hour is fine, just stir occasionally).

Stir in the heavy cream (or coconut milk) and dry sherry. Add fresh parsley and season with salt and pepper. Heat gently without boiling after adding the cream.

Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts, and sprinkle grated Parmesan over the top (if using). Enjoy immediately!