Rinse the wild rice and combine with chicken broth. Bring to a boil, then simmer for 45-50 minutes until tender. Drain excess liquid and set aside.

In a large pot, warm olive oil, then sauté onion, carrots, and celery for 5-7 minutes. Add mushrooms and cook until moisture is released. Stir in garlic and herbs for 1 minute until aromatic.

Pour in remaining chicken broth, cooked wild rice, and shredded chicken. Bring to a gentle simmer and cook for at least 30 minutes, stirring occasionally.

Mix in heavy cream (or coconut milk) and sherry, add parsley, and season with salt and pepper. Heat for another 5 minutes.

Serve soup in bowls, garnishing with toasted pecans or walnuts and optional Parmesan cheese. Enjoy!