Wild Rice Soup With Bacon And Corn

• 6 Tablespoons Butter
• 1/4 cups Minced Onion
• 1/2 cups Chopped Carrots
• 1/2 cups Flour
• 3-1/2 cups Chicken Broth
• 3 cups Cooked Wild Rice
• 3/4 cups Cooked Chopped Bacon
• 2 Tablespoons Fresh Basil, Chopped
• 1 cup Sweet Corn, Frozen Will Work If Thawed
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 1-1/2 cup Half-and-half

1. 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 1/2 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.
2. Adapted from Lund's and Byerly's Wild Rice Soup.

butter, ubc, carrots, flour, chicken broth, rice, bacon, fresh basil, sweet corn, garlic, salt, black pepper

Taken from tastykitchen.com/recipes/soups/wild-rice-soup-with-bacon-and-corn/ (may not work)