Wild rice soup

Chicken and wild rice soup Minnesota adopted wild rice as its official state grain in 1977, and this creamy soup is one of the best ways to eat it. The grains stay chewy and nutty rather than going soft, which gives every spoonful some bite, and shredded chicken makes it a full meal. Wild rice takes a long time to cook, so simmer it ahead or cook a big batch at the start of the week. A spoonful of flour in the butter and onions keeps the cream from thinning out when it is reheated.