Slow-Cooker North Woods Wild Rice Soup

By Katecooks

Serving Size: 1 Serving Calories230 Calories from Fat20 Total Fat2 1/2g Saturated Fat0g Trans Fat0g Cholesterol25mg Sodium630mg Total Carbohydrate32g Dietary Fiber3g Sugars11g Protein19g % Daily Value*: Vitamin A80% Vitamin C4% Calcium20% Iron10% Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat; Carbohydrate Choice2 *Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 2 teaspoons vegetable oil
• 1 medium onion, chopped (1/2 cup)
• 2 medium stalks celery, diced (1 cup)
• 2 medium carrots, diced (1 cup)
• 1 cup diced smoked turkey (6 ounces)
• 1/2 cup uncooked wild rice
• 1 teaspoon dried tarragon leaves
• 1/4 teaspoon pepper
• 3 1/2 cups Progresso™ chicken broth (from 32-ounce carton)
• 1 can (12 ounces) evaporated fat-free milk
• 1/3 cup Gold Medal™ all-purpose flour
• 1 cup Green Giant™ Steamers™ frozen sweet peas, thawed
• 2 tablespoons dry sherry, if desired

Preparation

Step 1

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.