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Wild Rice Soup with Bacon and Corn
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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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