North Woods Wild Rice Soup
Servings: 6
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
- 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
Instructions
- 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.
Notes
Recipe By: Pillsbury
Serving Size: 6
Serving Size: 6
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