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
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.
