Slow Cooker North Woods Wild Rice Soup

Submitted by Sugarmagnolia_fl

"This looks just like a recipe I recently had at a potluck but didn't get the recipe. I found this on the Betty Crocker website. I hope it's a match. Make this hot and hearty soup the mainstay of a simple meal. Serve with whole-grain rolls or assorted crackers."

 

• Ready In: 6hrs 20mins
• Ingredients: 13
• Serves: 6

ingredients

• 4.92 ml vegetable oil
• 1 medium onion, chopped (1/2 cup)
• 2 medium celery ribs, diced (1 cup)
• 2 medium carrots, diced (1 cup)
• 236.59 ml smoked turkey, diced
• 118.29 ml wild rice, uncooked
• 4.92 ml dried tarragon leaves
• 1.23 ml pepper
• 2 (822.13 g) can chicken broth
• 340.19 g can fat-free evaporated milk
• 78.78 ml all-purpose flour
• 236.59 ml frozen sweet peas, thawed
• 29.58 ml dry sherry, if desired

directions

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.

Reviews

[GrammaMikki]

I've been maiking this soup for at least 5 years and it is a winner every time. Sometimes I use the smoked turkey but more often I make this with turkey leftovers. I often add chopped fennel leaves which gives it a slight anise flaver that seems to meld well with the dry sherry. Try this...if you like turkey soup, you will love this! Thanks for posting it here SugarMagnolia.