Slow Cooker 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 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

• 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.