Recipe: North Woods Wild Rice Soup (using smoked turkey) (crock pot)

NORTH WOODS WILD RICE SOUP

2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 ounces)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups chicken broth
1 (12 ounces) can evaporated fat-free milk
1/3 cup all-purpose flour
1 cup frozen sweet peas, thawed
2 tablespoons dry sherry, if desired

In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.

Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.

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.

Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: New Slow Cooker Meals, Betty Crocker Recipe Magazine, September 2001, #176