Slow Cooker North Woods Wild Rice Soup

By dette

Ingredients

• 1 In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
• 2 Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
• 3 Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.
• 4 Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

Doublecheck your email address and try again.

What's your email address?

You forgot one. Email Address is required.

Doublecheck your email address and try again.

Double-check your passwords to make sure they match.

Betty Crocker Mixes

Skillets and Stir-Fry

Blenders

Brownie Mixes

Chex Party Mixes

Cookie Mixes

SuperMoist Cake Mix Recipes

Storing, Handling and Reheating Food

Lesson: Bring The Heat

Lesson: The Difference 1 Can Make

Betty Crocker Gluten Free Baking Mixes

Cookie Mix Contest

Baking & Cake Mixes

Cookie Mix Products

Cornbread and Muffin Mix

Gluten Free Baking Mixes

Muffin Mixes

Shake -N- Pour

*Email Address:

*Your Email Address:

In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.

Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.

Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.

Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

*Email Address:

*Your Email Address:

Make this hot and hearty soup the mainstay of a simple meal. Serve with whole-grain rolls or assorted crackers.

You forgot one. Recipient Email Address is required.

Oops! Recipient Email Address contains invalid characters.

Your Email Address:

You forgot one. Your Email Address is required.

Doublecheck your email address and try again.

I cooked this on the stove top instead of the slow cooker and it came out quite well. My family really liked it for a once in a while dish. Next time I will half the sherry or not use it at all. Didn't care for the flavor it added. It will be a keeper for cold weather.

I have been making this soup for years. Please keep in mind that this is Wild Rice Soup, a cream-based "Lutheran" soup. It is very mild and comforting. It is not jazzy or exciting. It does the job to fill you up, but is not going to make you jump up and down (similar to Lutheran coffee.)

I will agree with reviewers, that the recipe does need some revision. I add 4 1/2 c. of broth and only use a scant 1/4 c. flour. I also am probably heavy on the vegetables. This recipe is great with turkey, ham or chicken. I give it 5 stars because it is pretty good for the time I have to invest in prep work. That is worth at least one star!

I loved this HOWEVER, I took a look after about 4 hours (was getting hungry :-) ), and it looked more like a thick casserole than soup. So, I checked the veggies and they were as tender as can be....it was done. It was VERY thick though. More the consistency of a casserole. My kids loved it, but next time, I think I'll add more broth (probably at least another 1-2 cups). Oh, and I used cubed turkey ham (smoked), and the flavor was wonderful.

Wheaties