Turkey & Wild Rice Soup

1/2 cup onion, chopped
2 teaspoons oil
1 cup deli smoked turkey, diced
1 cup celery, diced
1 cup carrots, peeled and diced
1/2 cup long-cooking wild rice, uncooked
1 teaspoon tarragon
1/4 teaspoon pepper
2 (14-ounce) cans chicken broth
1 (12-ounce) can evaporated milk
1/3 cup all-purpose flour
1 cup frozen peas, thawed
2 tablespoons dry sherry (optional)

In a skillet over medium heat, cook onion in oil for about 4 minutes, until tender. Combine onion with turkey, celery, carrots, rice and seasonings in a slow cooker; stir in broth. Cover and cook on low setting for 6 to 8 hours. Mix evaporated milk and flour; stir into soup along with peas and sherry, if using. Cover and cook on low setting for about 20 minutes, until thickened.

Yield: 6 servings