Wild Rice-Corn Soup

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

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( 10 Ratings)

10 Ratings

5 Stars 40%

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3 Stars 20%

2 Stars 30%

1 Stars 10%

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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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.