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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Warm up your weekend with homemade soup! Here's one you don't have to watch over. Ingredients:
2 teaspoons vegetable oil |
1 medium onion, chopped (1/2 cup) |
2 stalks celery, diced (1 cup) |
2 medium carrots, diced (1 cup) |
1 cup diced turkey, smoked (6 ounces) |
1/2 cup uncooked wild rice |
1 teaspoon dried tarragon leaves |
1/4 teaspoon pepper |
3 1/2 cups chicken broth (from 32-ounce carton) |
1 can fat-free evaporated milk |
1/3 cup all-purpose flour |
1 cup sweet peas, frozen, thawed |
2 tablespoons cooking 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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