North Woods Wild Rice Soup

 

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 oz)

1/2

cup uncooked wild rice

1

teaspoon dried tarragon leaves

1/4

teaspoon pepper

3 1/2

cups Progresso® chicken broth (from 32-oz carton)

1

cup Green Giant® Valley Fresh Steamers™ frozen sweet peas (from 12-oz bag), thawed

1

can (12 oz) evaporated fat-free milk

1/3

cup Gold Medal® all-purpose flour

• 1 In 10-inch skillet, heat oil over medium heat. Cook onion in oil about 4 minutes, stirring occasionally, until tender.
• 2 Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix onion, celery, carrots, turkey, wild rice, tarragon and pepper. Pour broth over top.
• 3 Cover; cook on Low heat setting 6 to 8 hours or until rice and vegetables are tender, stirring in peas during last 15 minutes of cooking.
• 4 In small bowl, mix milk and flour; stir into soup. Cover; cook about 20 minutes longer or until thickened.