NORTH WOODS WILD RICE SOUP

I got this recipe in my email from Pillsbury. Obviously, 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 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.

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

This is the file photo.