Calico Wild Rice Soup
|Low sodium chicken broth||4 Cup (64 tbs)|
|Cooked wild rice||2 Cup (32 tbs)|
|Frozen corn||1 Cup (16 tbs)|
|Red bell pepper||2 Tablespoon, chopped|
|Green bell pepper||2 Tablespoon, chopped|
|Green onions||1⁄2 Cup (8 tbs), sliced|
|Fresh parsley||1 Tablespoon, chopped|
|Tarragon leaves||1 Teaspoon, crushed|
Combine broth, rice, corn, red and green peppers, onions, parsley and tarragon in large saucepan; mix well.
Cook over medium heat until mixture boils; reduce heat and simmer 5 minutes or until corn is tender.
Combine cornstarch and water in small bowl.
Stir into simmering soup; cook 5 minutes or until soup thickens slightly, stirring occasionally.