| 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 Progresso® chicken broth (from 32-ounce carton) |
| 1 | can (12 ounces) evaporated fat-free milk |
| 1/3 | cup Gold Medal® all-purpose flour |
| 1 | cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed |
| 2 | tablespoons dry sherry, if desired |
Serve with...
Sour Cream-Cranberry Bars
Total Time:
1 hour 57 min
| 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. |
|
| You can use any kind of chicken broth--homemade, canned or broth made from bouillon granules. |
|
| Make this hot and hearty soup the mainstay of a simple meal. Serve with whole-grain rolls or assorted crackers. |
Nutrition Information:
230 ( 20); 2 1/2g ( 0g, 0g); 25mg; 630mg; 32g ( 3g, 11g); 19g 80%; 4%; 20%; 10% 1 ; 1 ; 1 ; 2 2