Turkey-Wild Rice Soup

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  • 20|min prep time
  • 8|hr|40|min total time
  • 13 ingredients
  • 6 servings

2
teaspoons oil
1/2
cup chopped onion
2
medium stalks celery, diced (1 cup)
2
medium carrots, diced (1 cup)
1
cup diced smoked turkey (about 6 oz.)
1/2
cup uncooked wild rice
1
teaspoon dried tarragon leaves
1/4
teaspoon pepper
2
(14-oz.) cans chicken broth
1
(12-oz.) can evaporated fat-free milk
1/3
cup all-purpose flour
1
cup frozen sweet peas, thawed
2
tablespoons dry sherry, if desired

Directions

  1. 1 Heat oil in large skillet over medium heat until hot. Add onion; cook about 4 minutes or until tender, stirring occasionally.
  2. 2 In 3 1/2- to 6-quart slow cooker, combine onion, celery, carrots, turkey, wild rice, tarragon and pepper; mix well. Pour broth over top.
  3. 3 Cover; cook on low setting for 6 to 8 hours.
  4. 4 About 25 minutes before serving, in small bowl, blend milk and flour until smooth. Gradually stir into soup. Add peas and sherry; mix well. Cover; cook on low setting an additional 20 minutes or until sauce has thickened.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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