Wild Rice-Corn Soup

Name: Wild Rice-Corn Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters butter or margarine; 237 milliliters medium carrots, coarsely shredded; 595 grams cans each) condensed chicken broth; 710 milliliters cooked wild rice; 59 milliliters dry sherry, if desired; 79 milliliters Gold all-purpose flour; 118 milliliters chopped fresh parsley; 3 garlic cloves, finely chopped; 1 teaspoons ground nutmeg; 473 milliliters half-and-half; 237 milliliters medium onions, chopped; 0 teaspoons pepper; 2 teaspoons salt; 473 milliliters water; 865 grams cans each) whole kernel corn, drained

Wild Rice-Corn Soup might be just the soup you are searching for. This vegetarian recipe serves 12. One portion of this dish contains roughly 6g of protein, 10g of fat, and From preparation to the plate, this recipe takes approximately 40 minutes. It will be a hit at your Autumn event. Head to the store and pick up half-and-half, rice, sherry, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Carrot