Ingredients
1/4
cup butter or margarine
3
garlic cloves, finely chopped
2
medium carrots, coarsely shredded (1 cup)
2
medium onions, chopped (1 cup)
1/3
cup Gold Medal™ all-purpose flour
1 1/2
teaspoons salt
1/2
teaspoon ground nutmeg
1/4
teaspoon pepper
3
cups cooked wild rice
2
cups water
2
cans (10 1/2 ounces each) condensed chicken broth
1/2
cup chopped fresh parsley
2
cups half-and-half
1/4
cup dry sherry, if desired
2
cans (15 1/4 ounces each) whole kernel corn, drained
Preparation
Melt butter in 4-quart Dutch oven over medium heat. Cook garlic, carrots and onions in butter about 5 minutes, stirring occasionally, until onions are tender.
Stir in flour, salt, nutmeg and pepper. Stir in wild rice, water and broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally.
Stir in remaining ingredients. Heat just until hot (do not boil).
