Slow Cooker North Woods Wild Rice Soup

By carvalhohm

Make this hot and hearty soup the mainstay of a simple meal. Serve with whole-grain rolls or assorted crackers. Tarragon will really add a delicious dimension!

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 smoked turkey, diced (6 ounces)
• 1/2 cup uncooked wild rice
• 1 teaspoon dried tarragon leaves
• 1/4 teaspoon pepper
• 3 1/2 cups chicken broth (from 32-ounce carton)
• 1 (12-ounce) can evaporated fat-free milk
• 1/3 cup all-purpose flour
• 1 cup frozen sweet peas, thawed
• 2 tablespoons dry sherry, if desired

Details

Servings 6
Cooking time 400mins
Adapted from bettycrocker.com

Preparation

Step 1

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.

You can use any kind of chicken broth--homemade, canned or broth made from bouillon granules.