North Woods Wild Rice Soup

Serve this slow-cooked turkey, vegetable and rice soup for dinner with Pillsbury® artisan dinner rolls.

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Servings 6

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5 Ratings

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ingredients 13
Prep Time 20 min
Total Time 6 hr 40 min

Ingredients

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

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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.