North Woods Wild Rice Soup

By DOMESTICDIVA

Ingredients

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

Details

Adapted from bettycrocker.com

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.