In a medium saucepan, combine rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat, then reduce heat and let simmer covered for 45-50 minutes, or until tender.

In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and celery, stirring for 5-7 minutes until onion is translucent.

Toss in sliced cremini mushrooms and sauté for another 5-7 minutes, until softened. Stir in minced garlic and herbs, cooking for about 1 minute.

Pour the remaining chicken broth into the pot with vegetables; add the cooked wild rice and shredded chicken. Bring to a gentle simmer, reduce heat to low, and cook for 30-60 minutes.

Stir in heavy cream (or coconut milk) and dry sherry if desired, mixing well. Season with salt and pepper to taste before serving.