Cook the wild rice blend according to the instructions on the package. Set aside. 

In a small bowl, place the dried mushrooms and cover with 1 cup boiling water. Set aside to steep. 

In a large soup pan or stock pot, heat the olive oil over medium heat until shimmering. Add the diced chicken and sprinkle it with salt. Sear for about 10 minutes, until chicken is cooked through and evenly brown. Remove chicken from the pot and set aside. 

In the same pot, add the onions and 1 tsp salt. Cook for about five minutes, until onion begins to soften. Add garlic, rosemary, sage, and pepper and cook a minute more. Turn the heat up to medium-high and pour in the wine, scraping up the browned bits of chicken on the bottom of the pan. Cook a minute or two, until the liquid is reduced by about half. 

Tumble in the fresh mushrooms and continue to cook on medium-high, stirring occasionally, until the mushrooms begin to cook down and release their liquid, 7-10 minutes. 

Remove the dried mushrooms from their soaking liquid (reserving the liquid) and chop them roughly. Add them to the pot, along with soaking liquid and the chicken or vegetable stock. Bring the soup to a simmer and cook for 30 minutes. 

Using an immersion blender, or transferring batches to a blender, puree the soup to your desired consistency (I prefer to leave some of mushrooms chunky for a more stew-like texture). Stir in the reserved chicken and rice, then the half and half or coconut milk. Return the pot to medium heat until soup is heated through. Taste and adjust seasonings if needed (depending on the saltiness of your broth, you may need an additional teaspoon or more of salt). 

Serve hot, garnished with a swirl of half and half or coconut milk and a frizzle of fried sage, if desired.