Slow-Cooker North Woods Wild Rice Soup

  • Prep Time 20 min
  • Total 6 hr 40 min
  • Servings 6
  • Ingredients 13

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

Instructions

  • Step 
    1
    In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
  • Step 
    2
    Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.
  • Step 
    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.
  • Step 
    4
    Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

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