Wild Rice-Corn Soup

 

1/4

cup butter or margarine

3

garlic cloves, finely chopped

2

medium carrots, coarsely shredded (1 cup)

2

medium onions, chopped (1 cup)

1/3

cup Gold Medal® all-purpose flour

1 1/2

teaspoons salt

1/2

teaspoon ground nutmeg

1/4

teaspoon pepper

3

cups cooked wild rice

2

cups water

2

cans (10 1/2 ounces each) condensed chicken broth

1/2

cup chopped fresh parsley

2

cups half-and-half

1/4

cup dry sherry, if desired

2

cans (15 1/4 ounces each) whole kernel corn, drained

• 1 Melt butter in 4-quart Dutch oven over medium heat. Cook garlic, carrots and onions in butter about 5 minutes, stirring occasionally, until onions are tender.
• 2 Stir in flour, salt, nutmeg and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.
• 3 Stir in remaining ingredients. Heat just until hot (do not boil).