Name: North Woods Wild Rice Soup
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)

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North Woods Wild Rice Soup

Course: Main Course, Soup

Keyword: wild rice

Servings:

Author: Pillsbury

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.