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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council