Wild Rice Soup-2

By Bailey1_

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 96 oz.)
• 1/2 cup uncooked wild rice
• 1 teaspoon dried tarragon leaves
• 1/4 teaspoon pepper
• 2 cans (14-1/2 oz.) chicken broth
• 1 can (12 oz.) evaporated milk
• 1/3 cup all-purpose flour
• 1 cup frozen green peas, thawed
• 2 Tablespoons dry sherry, if desired

Preparation

Step 1

Heat oil in 10-inch skillet 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 6 quart slow cooker. Pour broth over top.

Cover and cook on low heat setting 6-8 hours or until wild rice and vegetables are tender.

Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened, Stir in peas and sherry during last 15 minutes of cooking.