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Wild Rice-Corn Soup

 10 Ratings
2 Comments
  • Prep Time 15 min
  • Total Time 40 min
  • Servings 12
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A meal in a bowl! Gather the gang on a chilly day to share this satisfying soup.

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

Directions

  • 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%
48%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
2 Starch; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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