Slow-Cooker North Woods Wild Rice Soup

 


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 frozen sweet peas, thawed
  • 2
    tablespoons dry sherry, if desired

Steps

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.

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