Turkey & Wild Rice Soup

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Turkey & Wild Rice Soup

Ingredients

  • ½ cup onion, chopped
  • 2 teaspoons oil
  • 1 cup deli smoked turkey, diced
  • 1 cup celery, diced
  • 1 cup carrots, peeled and diced
  • ½ cup long-cooking wild rice, uncooked
  • 1 teaspoon tarragon
  • ¼ teaspoon pepper
  • 2 (14-ounce) cans chicken broth
  • 1 (12-ounce) can evaporated milk
  • ⅓ cup all-purpose flour
  • 1 cup frozen peas, thawed
  • 2 tablespoons dry sherry (optional)

Directions

  1. 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.

Recipe courtesy of

Gooseberry Patch

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