Creamy Wild Rice Soup

By froggyess

Ingredients

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

Details

Servings 1
Cooking time 400mins
Adapted from pillsbury.com

Preparation

Step 1

In 10-inch skillet, heat oil over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until tender.

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in cooker. Pour broth over top.

Cover; cook on Low heat setting 6 to 8 hours, stirring in peas for last 15 minutes of cooking.

In small bowl, mix milk and flour; stir into soup. Cover; cook about 20 minutes or until thickened. Stir in sherry before serving.