INGREDIENTS
2
teaspoons vegetable oil
2
medium stalks celery, diced (1 cup)
1
cup diced smoked turkey (6 oz)
1/2
cup uncooked wild rice
1
teaspoon dried tarragon leaves
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
DIRECTIONS
1
In 10-inch skillet, heat oil over medium heat. Add onion; cook about 4 minutes, stirring occasionally, until tender.
2
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.
3
Cover; cook on Low heat setting 6 to 8 hours, stirring in peas for last 15 minutes of cooking.
4
In small bowl, mix milk and flour; stir into soup. Cover; cook about 20 minutes or until thickened. Stir in sherry before serving.
High Altitude (3500-6500 ft)
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