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Slow Cooker North Woods Wild Rice Soup




Source of Recipe


Betty Crocker






Recipe Introduction


Warm up your weekend with homemade soup! Here's one you don't have to watch over.





List of 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
  






Instructions



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.
   






Final Comments


Makes: 6 servings

Substitution
You can use any kind of chicken broth--homemade, canned or broth made from bouillon granules.
Serve With
Make this hot and hearty soup the mainstay of a simple meal. Serve with whole-grain rolls or assorted crackers.