In a medium saucepan, combine 1 cup of rinsed wild rice with 4 cups of chicken broth. Bring to a boil, reduce to low simmer, and cover for 45-50 minutes until tender. Drain excess liquid.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add diced onion, chopped carrots, and chopped celery. Sauté for 5-7 minutes until softened.

Add sliced cremini mushrooms and cook for another 5-7 minutes until tender. Stir in minced garlic and dried thyme, cooking for 1 additional minute.

Pour in the remaining chicken broth, cooked wild rice, and shredded chicken. Stir well and bring to a gentle simmer for at least 30 minutes.

Stir in 1 cup of heavy cream (or coconut milk) and 1/4 cup of dry sherry if using. Season with salt and pepper. Heat gently without boiling.

Ladle the soup into warm bowls and garnish with toasted chopped pecans or walnuts and grated Parmesan cheese if desired. Serve hot.