WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, February 25, 2014

NORTH WOODS WILD RICE SOUP

I got this recipe in my email today from Pillsbury. Obviously I haven't tried it but it looks and sounds delicious for those of you who like poultry so I thought I would share it with you.

2
teaspoons vegetable oil
1
medium onion, chopped
2
medium stalks celery, diced (1 cup)
2
medium carrots, diced
1
cup diced smoked turkey (6 oz)
1/2
cup uncooked wild rice
1
teaspoon dried tarragon leaves
1/4
teaspoon pepper
3 1/2
cups Progresso® chicken broth (from 32-oz carton)
1
cup Green Giant® Valley Fresh Steamers™ frozen sweet peas, thawed
1
can (12 oz) evaporated fat-free milk
1/3
cup all-purpose flour
2 tablespoons dry sherry, if desired

In small bowl, mix milk and flour; stir into soup. Cover; cook about 20 minutes or until thickened. Stir in sherry before serving.

In 10-inch skillet, heat oil over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until tender.

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

Cover; cook on Low heat setting 6 to 8 hours, stirring in peas for last 15 minutes of cooking.




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