A meal in a bowl! Gather the gang on a chilly day to share this satisfying soup.
Wild Rice-Corn Soup
- Prep Time 15 min
- Total 40 min
- Servings 12
- Ingredients 15
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
Gold Medal Flour
Instructions
-
Step1Melt 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.
-
Step2Stir 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.
-
Step3Stir in remaining ingredients. Heat just until hot (do not boil).
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;Tips from the Betty Crocker Kitchens
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