Rinse the wild rice in a fine mesh sieve under cold running water until the water runs clear, about 1-2 minutes.

In a saucepan, combine the rinsed wild rice with 4 cups of chicken broth and bring to a vigorous boil.

Once boiling, reduce heat to a simmer, cover, and cook for 45-50 minutes until tender but chewy.

Drain any excess liquid using a fine mesh sieve and set aside.

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

Add chopped cremini mushrooms and continue cooking for another 5-7 minutes until tender.

Stir in minced garlic, dried thyme, sage, and rosemary, cooking for about 1 minute until fragrant.

Pour in dry white wine, scraping the bottom to release browned bits, and let simmer for 2-3 minutes.

Add the remaining chicken broth and bring to a gentle simmer for about 5 minutes.

Stir in cooked chicken and wild rice, then let simmer for 5-10 minutes to meld flavors.

Finally, pour in heavy cream, season with salt and pepper, and heat gently over low for 3-5 minutes.

Spoon the soup into bowls and garnish with fresh parsley, toasted nuts, and Parmesan cheese if desired.