Slow Cooker North Woods Wild Rice Soup |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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This looks just like a recipe I recently had at a potluck but didn't get the recipe. I hope it's a match. Make this hot and hearty soup the mainstay of a simple meal. Serve with whole-grain rolls or assorted crackers. Ingredients:
1 teaspoon vegetable oil |
1 medium onion, chopped (1/2 cup) |
2 medium celery ribs, diced (1 cup) |
2 medium carrots, diced (1 cup) |
1 cup smoked turkey, diced |
1/2 cup wild rice, uncooked |
1 teaspoon dried tarragon leaves |
1/4 teaspoon pepper |
2 (14 1/2 ounce) cans chicken broth |
1 (12 ounce) can fat-free evaporated milk |
1/3 cup all-purpose flour |
1 cup frozen sweet peas, thawed |
2 tablespoons dry sherry, if desired |
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.
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