WILD RICE-CORN SOUP

Wild Rice-Corn Soup image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 12

Number Of Ingredients 15

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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

Steps:

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.
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.
Stir in remaining ingredients. Heat just until hot (do not boil).

Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 610 mg