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Wild Rice Soup with Bacon and Corn

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Level: Intermediate

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Description

A tasty wild rice soup that stands out from the crowd with the addition of thick cut bacon and sweet summer corn.

Ingredients

  • 6 Tablespoons Butter
  • ¼ cups Minced Onion
  • ½ cups Chopped Carrots
  • ½ cups Flour
  • 3-½ cups Chicken Broth
  • 3 cups Cooked Wild Rice
  • ¾ cups Cooked Chopped Bacon
  • 2 Tablespoons Fresh Basil, Chopped
  • 1 cup Sweet Corn, Frozen Will Work If Thawed
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 1-½ cup Half-and-half

Preparation

In a large pan, melt butter over medium-low heat. Add onions and carrots and cook about 5 minutes, until onions are soft. Add flour, and stir and cook until lightly golden brown. Add broth ½ cup at a time, stirring well between additions. Once all the broth has been added, bring to a boil stirring constantly. Cook two minutes until thickened. Add wild rice, bacon, basil, corn and the seasonings. Simmer five minutes. Add half-and-half, and heat until warmed through. Add additional salt and pepper if necessary.

Adapted from Lund’s and Byerly’s Wild Rice Soup.

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