above recipe section - article-template.liquid
Ingredients
- 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
Directions
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.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
