Wild Rice-Corn Soup

Wild Rice-Corn Soup

A meal in a bowl! Gather the gang on a chilly day to share this satisfying soup.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

12

servings

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 MedalĀ® 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).
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
Wild rice can take 40 to 50 minutes to cook, so do yourself a time-saver favor and cook it the night before you plan to make the soup. Just cover and refrigerate until soup-making time.
Serve With
Hot apple cider, fresh fruit, cheese and crusty French bread are great with this cool weather warm-up.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 90 ),
  • Total Fat 10 g
    • (Saturated Fat 6 g,),
  • Cholesterol 25 mg;
  • Sodium 610 mg;
  • Total Carbohydrate 30 g
    • (Dietary Fiber 3 g,
  • Protein 8 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.