Categories: Slow cooker, soup

Ingredients

• 2 tsp vegetable oil
• 1 medium onion, chopped (1/2 cup)
• 2 medium celery stalks, diced (1 cup)
• 2 medium carrots, diced (1 cup)
• 1 cup diced smoked turkey (6 oz)
• 1/2 cup uncooked wild rice
• 1 tsp dried tarragon leaves
• 1/4 tsp pepper
• 3 1/2 cups Chicken broth
• 1 can evaporated fat-free milk
• 1/3 cup all-purpose flour
• 1 cup frozen sweet peas, thawed
• 2 tbsp dry sherry

Directions

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.

Email to a friend | Print this recipe | Back