Recipe by TheDancingCook
An excellent way to use up your leftover Thanksgiving turkey meat is with this easy crock pot soup. I like to serve this with some warm bread. This recipe is courtesy of Pillsbury Slow Cooker recipes cookbook.
- 2 teaspoons oil
- 1⁄2 cup onion, chopped
- 1 cup celery, diced or sliced
- 1 cup carrot, diced or sliced
- 1 cup smoked turkey, diced (about 1/2 lb)
- 1⁄2 cup wild rice, uncooked
- 2 (14 ounce) cans chicken broth
- 1 (12 ounce) can evaporated milk (fat free is ok to use)
- 1⁄3 cup flour
- 1 cup frozen peas, thawed
- 1 teaspoon dried tarragon leaves
- 1⁄4 teaspoon black pepper
- 2 tablespoons dry sherry (optional)
- toasted slivered almonds, for garnish (optional)
- chopped fresh parsley, for garnish (optional)
Directions See How It's Made
- In a large skillet, heat oil; add onion and cook until tender.
- In your crock pot, combine the onion, celery, carrots, turkey, rice, tarragon and pepper; mix well.
- Add broth.
- Cover and cook on low for 6-8 hours.
- 30 minutes prior to serving, in a small bowl, blend the flour and milk until smooth; add to crock pot and mix well.
- Add the peas and sherry, mixing well and cook about 20 more minutes or until the sauce has thickened.
- Upon serving, add toasted almonds and/or parsley, if desired.