Wild Rice Corn Soup

Summary
Prep time	20 min
Cook time	20-30 min
Source	Vicki Quanbeck
Yield / serves	10 servings
Rating	(unrated)

Ingredients

• 1/4 c butter
• 3 cloves garlic, crushed or minced
• 2 medium carrots, shredded or chopped
• 1 large onion, chopped (~1 c)
• 1/3 c flour
• 1 1/2 t salt
• 1/2 t ground nutmeg
• 1/4 t pepper
• 3 c cooked wild rice
• 2 c water
• 2 cans (10.5 oz each) condensed chicken broth
• 1/4 c chopped fresh parsley
• 2 c half and half
• 2 cans (15.25 oz each) corn, drained

Preparation

Melt the butter in a Dutch oven or large saucepan over medium heat. Cook the garlic, carrot and onion in the butter about 5 minutes, stirring occasionally, until the onion is tender. Stir in the flour, salt, nutmeg, and pepper. Stir in the wild rice, water, and broth. Bring to a boil, then reduce the heat. Cover and simmer for 15 minutes, stirring occasionally. Stir in remaining ingredients. Heat just until hot (do not boil).