Tuesday, November 28, 2006

North Woods Wild Rice Soup

From Betty Crocker New Slow Cooker Meals September 2001

2 tsp vegetable oil
1 medium onion, chopped
2 medium stalks celery, diced
2 medium carrots, diced
1 C diced smoked turkey
1/2 C uncooked wild rice
1 tsp dried tarragon leaves
1/4 tsp pepper
2 cans (14.5oz each) chicken broth
1 can (12oz) evaporated fat free milk
1/3 C Gold Medal all-purpose flour
1 C frozen green peas, thawed
2 Tbsp dry sherry, if desired

Heat oil in 10" skillet over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2-6 quart slow cooker. Pour broth over top.
Cover and cook on low heat setting 6 -8 hours or until wild rice and vegetables are tender.
Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened. Stir in peas and sherry during last 15 minutes of cooking.

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