Crock Pot Turkey Wild Rice Soup |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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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. Ingredients:
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:
1. In a large skillet, heat oil; add onion and cook until tender.
2. In your crock pot, combine the onion, celery, carrots, turkey, rice, tarragon and pepper; mix well.
3. Add broth.
4. Cover and cook on low for 6-8 hours.
5. 30 minutes prior to serving, in a small bowl, blend the flour and milk until smooth; add to crock pot and mix well.
6. Add the peas and sherry, mixing well and cook about 20 more minutes or until the sauce has thickened.
7. Upon serving, add toasted almonds and/or parsley, if desired.
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