Cook the wild rice in a medium saucepan by combining rinsed rice with 4 cups chicken broth. Bring to a boil, then reduce heat to low and simmer covered for 45-50 minutes until grains split open and look like small flowers. Drain any excess liquid and set aside.

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes until softened and onion becomes translucent. Add mushrooms and cook another 5-7 minutes until they release their moisture and turn golden.

Add minced garlic and all dried herbs to the vegetable mixture. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

Pour remaining 4 cups of broth into the pot with vegetables. Add cooked wild rice and shredded chicken. Bring to a simmer, then reduce heat to low and simmer covered for 30 minutes, stirring occasionally.

Reduce heat to the lowest setting. Stir in heavy cream and sherry if using, then add fresh parsley. Season with salt and pepper to taste. Heat through very gently without letting it boil to prevent the cream from curdling.

Ladle into bowls and garnish with toasted nuts and Parmesan cheese if desired. Serve immediately while hot.