Slow Cooker North Woods Wild Rice Soup

Slow Cooker North Woods Wild Rice Soup
Adapted from facebook.com
Slow Cooker North Woods Wild Rice Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from facebook.com

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® Valley Fresh Steamers™ frozen sweet peas, thawed

  • 2

    tablespoons dry sherry, if desired

Directions

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.

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