This wild rice chicken soup recipe is inspired by our recent trip to Minnesota, which is famous for the wild rice that grows in its shallow lakes and streams. This is a hearty and thick soup, perfect for a fall football game, tailgate or potluck. If you prefer it on the thinner side, simply add more chicken broth at the end until you reach your desired consistency. If you want a vegetarian version, just leave out the chicken and use vegetable broth instead. I hope you enjoy it! Please be sure to click the bell icon on my YouTube channel so you are notified when I post new videos! Also don't forget to Like & Subscribe. Thank you! ~ JasonWild Rice Chicken Soup1 cup uncooked wild rice6 tablespoons butter1 teaspoon garlic-shallot puree1/2 cup finely minced onion1/2 cup finely chopped carrots1/2 cup flour3 cups chicken broth1/2 cup chopped cooked chicken breast1/2-1 teaspoon salt1 cup heavy cream or half-and-half2 tablespoons dry sherry, (optional)Minced fresh chives, tarragon or parsleyHow to cook wild rice: Boil 1 cup wild rice in 3 cups of water for about 40-45 minutes, or until they just break apart but are still chewy. Strain and set aside.Make the Wild Rice Soup: In a large pot, melt the butter. Add garlic, chopped onion and carrots and cook down until they begin to soften. Stir in flour, and mix well until incorporated. Add chicken broth and stir continuously until it comes to a boil. After 1 minute, add the cooked rice and chicken. Be sure to season with salt and pepper to taste. Simmer, then add the cream and sherry. Once it starts to bubble again, serve while hot. Adjust salt and pepper to taste. Garnish each bowl with fresh chives or tarragon.Note: This is a thick soup. If you prefer a thinner soup, use more chicken broth as needed until you reach the desired consistency. To make this vegetarian, use vegetable broth and omit the chicken.This recipe was adapted from the Byerly's Cookbook, given to me as a gift from my wife's grandmother back when we were first married.Follow me on Instagram.com/ChefTips or Facebook.com/ChefTips