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Ingredients
| wild rice: 2 cups |
| water: 6 cups |
| chicken broth: 4 cups |
| frozen sweet yellow corn kernels: 1 cup |
| green onions - spring or scallion (chopped): 1/2 cup |
| red bell pepper (chopped): 2 Tbl (chopped) |
| green bell pepper (chopped): 2 Tbl |
| parsley (chopped): 1 Tbl (fresh) |
| dried tarragon (leaves): 1 tsp |
| cornstarch: 2 Tbl |
| water: 2 Tbl |
Calico Wild Rice Soup
Credit: AllRecipes
User rating:
"This is a very hearty and flavorful soup, I do believe all will enjoy it!!"
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Prep Time
min -
Cook Time
min -
Servings
6 serving(s)
Tags
Directions
- In a medium sauce pan cook rice in 6 cups water until cooked through and tender.
- In a large saucepan or stock pot combine broth, cooked rice, corn, green onions, red and green bell pepper, parsley and tarragon. Mix well and cook over medium heat until mixture boils. Reduce heat and simmer 5 minutes or until corn is tender.
- In a small bowl, mix cornstarch and water. Add to soup mixture and cook for 5 minutes. Stir occasionally and serve once soup has thickened.