Calico Wild Rice Soup

    4 cups low sodium chicken broth
    2 cups cooked wild rice
    1 cup frozen corn
    2 tbsp chopped red pepper
    2 tbsp chopped green pepper
    1/2 cup sliced green onions
    1 tbsp chopped fresh parsley
    1 tsp dried tarragon leaves
    2 tbsp cornstarch
    2 tbsp water

In large pan, combine broth, wild rice, corn, red and green pepper, onion, parsley and tarragon; mix well. Cook over medium heat until mixture simmers; cook 5 minutes or until corn is tender. In small bowl, combine cornstarch and water. Stir into simmering soup; cook 5 minutes or until soup thickens slightly and is clear, stirring occasionally.

Serves 4-6

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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