In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil on high heat, then reduce the heat to low, cover, and simmer for 45–50 minutes. The rice is done once tender and the grains have split open. Drain any excess liquid and set the rice aside.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking for about 5–7 minutes until softened and the onion is translucent. Add the sliced cremini mushrooms, cooking for another 5–7 minutes until tender. Stir in the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using) for about 1 minute until fragrant.

Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded cooked chicken, bringing the mixture to a simmer over medium heat. Lower the heat, cover, and let it simmer for at least 30 minutes.

Gently stir in the heavy cream (or coconut milk) and dry sherry (if using). Toss in the chopped fresh parsley and season with salt and pepper to taste. Be careful not to bring the soup to a boil after adding the cream.

Ladle your Autumn Wild Rice Soup into bowls, garnishing with toasted pecans or walnuts and Parmesan cheese if desired. It pairs beautifully with crusty bread or a light salad.