Wild Rice-Corn Soup

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

  • Prep Time 15 min
  • Total Time 40 min
  • Servings 12

Ingredients

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).

Expert Tips

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.

Hot apple cider, fresh fruit, cheese and crusty French bread are great with this cool weather warm-up.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
90 ),
% Daily Value
Total Fat
10 g
10 %
(Saturated Fat
6 g,
6 %
),
Cholesterol
25 mg
25 %;
Sodium
610 mg
610 %;
Total Carbohydrate
30 g
30 %
(Dietary Fiber
3 g
3 %
),
Protein
8 g
8 %
;
% Daily Value*:
Vitamin A
48%;
Vitamin C
10%;
Calcium
6%;
Iron
8%;
Exchanges:
2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.