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North Woods Wild Rice Soup




Source of Recipe


Betty Crocker


List of Ingredients




2 teaspoons vegetable oil
1 medium onion, chopped (1/2 cup)
2 medium stalks celery, diced (1 cup)
2 medium carrots, diced (1 cup)
1 cup diced smoked turkey (6 ounces)
1/2 cup uncooked wild rice
1 teaspoon dried tarragon leaves
1/4 teaspoon pepper
3 1/2 cups Progresso� chicken broth (from 32-ounce carton)
1 can (12 ounces) evaporated fat-free milk
1/3 cup Gold Medal� all-purpose flour
1 cup Green Giant� Valley Fresh Steamers� frozen sweet peas, thawed
2 tablespoons dry sherry, if desired


Recipe



1. In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.

2. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in 3 1/2- to 4-quart slow cooker. Pour broth over top.

3. Cover and cook on low heat setting 6 to 8 hours or until wild rice and vegetables are tender. Stir in peas last 15 minutes of cooking.

4. Mix milk and flour; stir into soup. Cover and cook about 20 minutes or until thickened.

SERVES 6

---You can use any kind of chicken broth--homemade, canned or broth made from bouillon granules.

---Serve With
Make this hot and hearty soup the mainstay of a simple meal. Serve with whole-grain rolls or assorted crackers.