In a large soup pot over medium heat, melt 2 tablespoons of butter.
Add the carrots, celery and shallots. Cook until fragrant and caramelized, about 3-5 minutes.
Stir in the broth, chicken, wild rice, thyme, sage, garlic, Tony Chachere's More Spice Seasoning and some black pepper. Bring to a bowl over high heat. Once boiling, cover and reduce the heat to low, cook for 35-45 minutes, until the rice is tender.
While the soup is cooking, make the mushrooms. Preheat the oven to 425 degrees F.
In a large bowl, combine the butter, mushrooms, garlic, lemon zest, and a pinch of Tony Chachere's More Spice Seasoning. Toss until fully coated. Spread out on a baking sheet and transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.
Once rice is tender, shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook over medium heat until spinach is wilted. Stir in the parsley.
Stir in the mushrooms and any butter left into the soup.
Divide the soup among bowls and top with lemon zest and additional parmesan.