Cook the 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 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.
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.