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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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A rich, thick, hearty soup. Ingredients:
2 teaspoons vegetable oil |
1 medium onion, chopped |
2 stalks celery, diced |
2 medium carrots, diced |
1 cup diced smoked turkey |
1/2 cup uncooked wild rice |
1 teaspoon dried tarragon leaves |
1/4 teaspoon black pepper |
2 (14 1/2 ounce) cans chicken broth |
1 (12 ounce) can evaporated milk |
1/3 cup flour |
1 cup frozen green pea, thawed |
2 tablespoons dry sherry, if desired |
Directions:
1. Heat oil in a large skillet over medium heat.
2. Cook onion in oil until tender.
3. Place onion, celery, carrots, turkey, wild rice, tarragon and pepper in a crockpot.
4. Pour broth over all.
5. Cover and cook on Low heat 6-8 hours, or until rice and vegetables are tender.
6. Mix milk and flour well; stir into soup.
7. Cover and cook about 20 minutes, or until thickened.
8. Stir in peas and sherry during the last 15 minutes of cooking time.
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