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Wild Rice-Corn Soup

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Wild Rice-Corn Soup
  • Prep 15 min
  • Total 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.
Updated Mar 14, 2010

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
Make With
Make With
Gold Medal Flour

Steps

  • 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).

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Hot apple cider, fresh fruit, cheese and crusty French bread are great with this cool weather warm-up.

Nutrition

230 Calories, 10 g Total Fat, 8 g Protein, 30 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
90
Total Fat
10 g
Saturated Fat
6 g
Cholesterol
25 mg
Sodium
610 mg
Potassium
400 mg
Total Carbohydrate
30 g
Dietary Fiber
3 g
Protein
8 g
% 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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