Rinse wild rice under cool water to remove excess starch, then combine with chicken broth in a saucepan. Bring to a boil, cover, and simmer for 45–50 minutes, or until tender.

Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and diced celery; sauté for 5–7 minutes until softened. Introduce mushrooms and cook for another 5–7 minutes, then stir in minced garlic and herbs.

Pour in remaining chicken broth and the cooked wild rice along with shredded chicken. Bring to a gentle simmer, reduce heat to low, cover, and cook for 30–60 minutes.

Stir in heavy cream or coconut milk and dry sherry if using. Add chopped parsley and season with salt and pepper. Warm gently over low heat.

Ladle the soup into bowls, garnishing with toasted nuts and Parmesan cheese if desired. Serve with crusty bread or a fresh salad.